Baby Lettuces With Beets

• 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

1. Preheat oven to 350u0b0. 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.

beets, walnut pieces, cumin seeds, coriander seeds, kosher salt, pepper, honey, red wine vinegar, lemon, roasted walnut oil, extravirgin olive oil, pomegranate seeds, green, parsley, green onion

Taken from www.myrecipes.com/recipe/baby-lettuces-with-beets (may not work)