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Baby Lettuces with Beets

Photo: Erin Kunkel; Styling: Kevin Crafts
Total time 1 hr, 30 mins
Yield Serves 4 to 6 (makes 9 cups) (serving size: 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.