Briefly blanch the spinach and blueberries and let them dry.
Wash the beetroots thoroughly and boil them (with the skin on). They should be boiled until they are 'al dente'.
Cool them down and when they are cool enough to touch, peel off the skin.
Cut them into ultra-thin slices (we used a mandoline) and toss them in lemon juice, oil, salt, and pepper.
Cut the pomegranate in half with a knife and shake to remove all the seeds.
Arrange the salad with the spinach at the bottom and make a layer with the beetroot slices.
Sprinkle with sesame seeds, blueberries, and pomegranate seeds.
