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In a large bowl, whisk together vinegar, oil, salt and pepper. Use a spiral vegetable slicer (or use a vegetable peeler) to cut beets into spirals. Using kitchen shears, snip beet spirals a few times, if needed. Add spirals to bowl with dressing; toss to coat. Cover and chill 4 to 24 hours. Just before serving, top beets with grapes, cheese and almonds.