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Endive-Beet Salad with Herb-Crusted Goat Cheese

  • 185calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pound(s) assorted beets , peeled and cut into 1/2-inch chunks

  2. 4 teaspoon(s) olive oil

  3. Salt

  4. Pepper

  5. 1/2 cup(s) panko (Japanese-style bread crumbs)

  6. 1/4 cup(s) finely chopped flat-leaf parsley leaves

  7. 3 tablespoon(s) finely chopped fresh dill leaves

  8. 1 cup(s) low-fat buttermilk

  9. 1/2 cup(s) light mayonnaise

  10. 1 tablespoon(s) fresh lemon juice

  11. 1 tablespoon(s) poppy seeds

  12. 1 tablespoon(s) Dijon mustard

  13. 3 log(s)

  14. 4 ounces each 5 ounce(s) baby arugula

  15. 8 head(s)

  16. Belgian endive , leaves separated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. On jelly-roll pan, toss beets with 2 teaspoons oil and 1/4 teaspoon salt. Roast 20 to 25 minutes or until just tender. Beets can be refrigerated up to 2 days.

  2. Meanwhile, in 10-inch skillet, heat remaining 2 teaspoons oil on medium. Add panko and 1/8 teaspoon each salt and pepper. Cook 3 minutes or until browned, stirring. Remove from heat; stir in herbs. Transfer to large plate; cool completely.

  3. In bowl, whisk buttermilk, mayonnaise, lemon juice, poppy seeds, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper; dressing can be refrigerated, covered, up to 5 days.

  4. Roll cheese logs in crumb mixture; press to coat all sides. Cut each into 8 slices.

  5. Divide arugula and endive among serving plates. Top each with beets and 2 rounds cheese. Sprinkle remaining crumbs on goat cheese rounds. Drizzle with dressing.

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