Beetroot, walnut and endive with pomegranate dressing


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

You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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