Beetroot, walnut and endive with pomegranate dressing


  • Serves 4 people

This makes a great winter side salad or a light meal on its own.

  • 3 beetroot, unpeeled and halved
  • 70 gm (2/3 cup) walnuts
  • 3 witlof, thickly sliced crossways
  • 1 golden shallot, thinly sliced, rinsed
  • To serve: spreadable or soft goat’s cheese
  • Pomegranate dressing
  • 60 ml (1/4 cup) extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp pomegranate molasses
01   Preheat oven to 180C. Boil beetroot in a saucepan over medium-high heat until tender (20-25 minutes), then drain, peel and cut into wedges.
02   Meanwhile, toast walnuts in oven until golden (4-6 minutes). Set aside to cool, then coarsely chop.
03   For pomegranate dressing, whisk ingredients in a bowl then season to taste.
04   Combine witlof in a bowl with shallot, add half the dressing and toss to coat. Add beetroot and walnuts, toss, then serve with topped with goat’s cheese and drizzled with remaining dressing.
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