Marinate the beets: Place all ingredients in a medium jam jar, screw on the lid tightly and shake. Set aside.
Make the salad: While the beets are marinating, thinly slice the cabbage and fennel. Cube the persimmon. Arrange on plates (or on a platter) with the lentils. Scatter over the marinated beets, then drizzle the entire salad with the leftover marinade. Sprinkle with the pomegranate and hemp seeds.
The salad serves two as a vegan main or four as a side.