Slice the beet halfway through, careful not to pierce the center. Spiralize on Blade A to make chip slices. Set aside.
In the bottom of a large mixing bowl, whisk together the apple cider vinegar, olive oil, honey, and mustard. Season with salt and pepper. Add in the greens and toss well to coat.
Divide the salad into bowls and top with beet slices, chicken, avocado, pomegranates, and walnuts.