Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Wash the beets well; wrap each beet individually in foil. Place on a baking sheet and bake until tender when pierced with a fork, about one hour. Remove from the oven; cool completely (do not unwrap).

When the beets have cooled, open the foil packets and remove the peels; they should slide right off . Slice the beets into 1/4-inch (2/3 centimeter) thick slices.

Cut the oranges at each end and trim off the peels. Slice oranges into 1/4-inch (2/3 centimeter) thick slices.

To make the dressing, place all the dressing ingredients except for the oil in a bowl and whisk to combine. Drizzle in the oil, while whisking continuously to emulsify.

To create stacks, alternately layer the beet and orange slices on a plate. Top each with half a cup greens and a handful of pomegranate seeds. Drizzle with citrus shallot dressing.