Fast Recipes

Beetroot, walnut and endive with pomegranate dressing

Australian Gourmet Traveller fast recipe for beetroot, walnut and endive with pomegranate dressing.

By Lisa Featherby
  • Serves 4
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Beetroot, walnut and endive with pomegranate dressing


  • 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


  • 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.