Beetroot, walnut and endive with pomegranate dressing

1.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.

2.Meanwhile, toast walnuts in oven until golden (4-6 minutes). Set aside to cool, then coarsely chop.

3.For pomegranate dressing, whisk ingredients in a bowl then season to taste.

4.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.