Chop the chili pepper and mix with lemon juice. Add salt and let the dressing stand for at least an hour.
Wash the beets and clean them with a vegetable brush. Trim the tops and tails and place on a baking sheet. Sprinkle with olive oil and "massage" well so that the oil covers the whole beetroot from the bottom and top. Bake in the oven at 200 * C for an hour or until the beetroot is easily pierced with a fork.
Peel the pomegranates, disassemble them into seeds. We will need 1.5 cups of seeds.
Cool the beetroot, remove the skin, cut into small cubes. Put it in a bowl.
Add pomegranate seeds.
Add the coriander. Add the dressing and vegetable oil. Mix thoroughly.