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PdfCut beets into ¼-inch-thick slices. (Alternatively, dice, julienne or grate the beets.) Place in a salad bowl and season with salt and pepper.
Add celery to the bowl, but wait to toss.
Make the dressing: Whisk together olive oil, lemon juice, orange juice and zest. Season with salt and pepper.
To serve, sprinkle beets and celery with sumac, if using, then add pomegranate seeds and mint. Toss gently, then add dressing and toss to coat. Taste and adjust seasoning.
Divide among individual salad plates or pile onto a platter. Surround with arugula leaves.
Tip
Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets up to 2 days ahead and reheat if you wish.)