LETTUCE WITH BEETS AND GOAT CHEESE ENJOY DAN:

BABY LETTUCE WITH BEETS AND GOAT CHEESE by CHEF DAN:     

SERVES 4

INGREDIENTS:
3 beats, sliced

½-cup walnuts pieces

½-teaspoon cumin seeds and coriander seeds

Sea salt and freshly ground black pepper to taste

1 teaspoon honey

2 teaspoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon walnut oil

1 tablespoon olive oil

2/3-cup pomegranate seeds

1/2-cup goat cheese, crumbled

1 teaspoon Smokey paprika

1/4-cu[p plain yogurt

2 heads of red and green leaf lettuce, torn into pieces

1 handful cilantro, chopped

 2 scallions cut on the bias in 2-inch pieces.

DIRECTIONS:         (PRE-HEAT OVEN TO 350 DEGREES)

1.   Set beets in a 8-inch square pan with 1/4-inch of water,

2.   Cover tightly with foil and bake for 1-hour.

3.   In dry skillet over medium-heat, roast walnut until golden about 4-5 minutes.

4.   Toast cumin seeds and coriander seed in a dry pan over medium-heat for 3 minutes.

5.   In a coffee grinder, grind seeds until smooth.

6.   Pour in to a bowl.

7.   In a food blender, blend in half the cheese, paprika, yogurt, honey, vinegar, lemon juice, and oils, pulse until smooth, adding oil as machine is running.

8.   Pour cheese mixture into a bowl and add remaining cheese

9.    Rub beets with pepper towel to remove peel.

10.                Combine beets, 2 tablespoons dressing and 1/2-cup pomegranate seeds.

11.                Let stand for 15 minutes.

12.                In a salad bowl, toss lettuce, cilantro and walnuts and 3 tablespoons dressing.

13.                Spoon beet mixture down the center of a platter and scatter scallions on top.

14.                Sprinkle with remaining pomegranate seeds.

15.                Serve remaining dressing on the side.

ENJOY DAN:         BON-APPETITE!!