Beet and pomegranate salad

Much more exciting and meal-like than my previous pomegranate bulgar salad. This makes a fair bit of food—about 6 side or lunch servings.

2 medium-size purple beets
2 medium-size golden beets
1 pomegranate
6-8 oz spinach
1 T olive oil
1 shallot, minced
1 c bulgar
1 c slivered almonds
2 c broth
3 oz (at least) crumbled chevre
juice of 1/2 Meyer lemon
salt and pepper to taste

Roast the beets (wrapped in foil at 375F until tender), peel (by rubbing the skins off under warm water), and cut into large dice. Meanwhile, get all of the tasty seeds out of the pomegranate. Also meanwhile, saute the shallot in the oil, then add the bulgar and almonds and toast for a few minutes, then add the broth and simmer/steam until the bulgar is tender (10-20 minutes). Put the beets and pomegranate seeds in a large bowl, and put the spinach on top. Top with the warm bulgar and toss to combine until everything is nice and pink. Cover the mixing bowl and let sit until the mixture has cooled to room temperature. At serving time, toss with the chevre, lemon, and salt and pepper.