Chop up the red lettuce and romaine lettuce. Wash the lettuce in a collander and let dry.
If using raw beets, cook them in the oven or boil them to soften. If using pre-cooked or canned beets, which is what I used for this recipe, chop about two cups worth of beets (about 3-4 beets). Add them into the salad bowl.
Slice the red onion and then add into the bowl.
Top with the crushed walnuts.
To make the dressing, combine the balsamic vinegar and the maple syrup. Mix well and then drizzle over the salad.