In a large bowl, combine the grated beetroots, pomegranate seeds, sliced red onion, crumbled feta cheese, and chopped mint leaves.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Serve the salad immediately or refrigerate for up to 1 hour before serving.