Boil beets, carrots and potatoes until tender in slightly salted water.
Finely chop the onion and pickle in apple or ordinary vinegar.
Cut the chicken into small cubes.
Disassemble pomegranates into grains, if a large pomegranate then one will be enough.
In the middle of the dish on which we will spread the salad, put a glass or mug. Grate the potatoes on a coarse grater and place around the mug. Lubricate the layer with mayonnaise.
Then spread the chicken evenly.
The next layer of pickled onions, grease on top of mayonnaise.
Put the boiled carrots grated on the onion and grease a little with mayonnaise again.
Stir the boiled, peeled beets with nuts with a blender until small. Cover the whole salad evenly with the resulting mass. If there is no blender, you can grate beets on a fine grater and mix with nuts passed through a meat grinder. Lubricate with a little mayonnaise.
Cover the finished salad with pomegranate seeds. Allow the salad to soak for a while before serving.