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.

This Story Originally Appeared On sunset.com

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Erin Kunkel; Styling: Kevin Crafts

Recipe Summary

total:
1 hr 30 mins
Yield:
Serves 4 to 6 (makes 9 cups) (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

196 calories; calories from fat 73%; protein 3.9g; fat 16g; saturated fat 1.7g; carbohydrates 12g; fiber 3.7g; sodium 180mg; cholesterol 0mg.
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