6	small canned beets

1	medium navel orange, peeled with white membrane removed

1	medium red apple, cored (peel intact)

1/4	fresh pineapple, about 2 ounces (60 g), peeled

1/4	cup (40 g) minced red onion

6	cups (480 g) mixed salad greens, rinsed and crisped

2	tablespoons (30 ml) olive oil

2	tablespoons (30 ml) red wine vinegar

2	tablespoons (30 ml) fresh orange juice

1	cup (120 g) fresh pomegranate seeds

1	tablespoon (8 g) chopped dry-roasted peanuts

1. Thinly slice the beets, orange, and apple. Cut the pineapple into small cubes and toss with red onion.
2. Put salad greens in a large salad bowl. Arrange a ring of orange slices alternating with apple slices around the outer edge, then the beet slices, piling the pineapple-onion mixture in the center.
3. In a small bowl, whisk together olive oil, vinegar, and orange juice. Drizzle evenly over salad. Do not toss.
4. Top with pomegranate seeds and sprinkle chopped peanuts over all. Serve at once, tossing as you serve.