Wrap beets in aluminum foil to cover. Place on tray and roast 40 minutes, or until beets are tender and skins peel away easily. Cut beets into 1/2-inch wedges; let cool.
Drizzle olive oil on a roasting pan and spread Brussels sprouts halves on pan. Roast for 20 minutes, stirring once, or until tender. Let cool.
Transfer field greens to a medium salad bowl. Top with beets, Brussels sprouts, apple, Cheddar, pomegranate arils, mulberries, microgreens, and hazelnuts. Drizzle with Apple Cider-Shallot Vinaigrette.