Cut beet into bite-size cubes and steam until fork tender. This takes about 30 minutes. When cool, peel beets.
Peel and cut orange into bite-size pieces.
Toast pecans about 7-9 minutes in the oven at 350 degrees F. Watch closely because they can burn very quickly. After they cool, chop slightly.
Cut pomegranate in half and gently pull out the seeds separating the membrane from them. Open pomegranate in a bowl of water to minimize splashes all over the kitchen.
Place lettuce in a bowl. Toss lightly with Lilikoi balsamic dressing.
Top with beets, oranges, pomegranate, and pecans.
Serve right away so the greens stay fresh.