Baby Lettuces with Beets

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Baby Lettuces with BeetsRecipe
Photo: Erin Kunkel; Styling: Kevin Crafts
You can make this with any small lettuces, but it's especially dramatic with maroon and chartreuse leaves. Spices unite the earthy beets and sweet lettuce.
Serves 4 to 6 (makes 9 cups) (serving size: 1 1/2 cups)

Ingredients

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3 medium beets, with roots and 1 in. of stems attached
1/2 cup walnut pieces
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon honey
1 1/2 tablespoons red wine vinegar
Zest of 1/2 lemon
2 tablespoons roasted walnut oil
2 tablespoons extra-virgin olive oil (or use all olive oil)
2/3 cup pomegranate seeds, divided
2 qts. loosely packed small lettuce leaves (4 to 6 in.), preferably red and green
1/4 cup small flat-leaf parsley leaves
1 small green onion, cut into 2-in. slivers

Preparation

Total: 1 Hour, 30 Minutes

1. Preheat oven to 350°. Set beets in an 8-in. square pan with 1/4 in. water. Cover tightly with foil and bake until tender, 1 to 1 1/4 hours. Also roast walnuts in a pie pan until golden, 12 to 15 minutes. Let cool.

2. Meanwhile, toast cumin and coriander in a frying pan over medium heat until fragrant, 3 to 4 minutes. Coarsely grind with a mortar and pestle. Pour into a small bowl. Whisk in salt, pepper, honey, vinegar, and lemon zest, then oils.

3. Rub beets with a paper towel to remove peel. Cut into matchsticks. Combine beets, 1 1/2 tbsp. dressing, and 1/2 cup pomegranate seeds; let stand 15 minutes.

4. In a large bowl, toss lettuces, parsley, and walnuts with 3 tbsp. dressing. Arrange on a platter. Spoon beet mixture down center and scatter onion on top. Sprinkle with remaining pomegranate seeds. Serve remaining dressing on the side.

Created date

August 2014

Nutritional Information

Calories 196
Caloriesfromfat 73 %
Protein 3.9 g
Fat 16 g
Satfat 1.7 g
Carbohydrate 12 g
Fiber 3.7 g
Sodium 180 mg
Cholesterol 0.0 mg