Name: Endive-Beet Salad with Herb-Crusted Goat Cheese
Prep time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 2 lb. assorted beets; 4 tsp. olive oil; salt; Pepper; 1/2 c. panko (Japanese-style bread crumbs); 1/4 c. finely chopped flat-leaf parsley leaves; 3 tbsp. finely chopped fresh dill leaves; 1 c. low-fat buttermilk; 1/2 c. light mayonnaise; 1 tbsp. fresh lemon juice; 1 tbsp. poppy seeds; 1 tbsp. Dijon mustard; 3 log goat cheese; 5 oz. baby arugula; 8 head Belgian endive

Step 1Preheat 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.

Step 2Meanwhile, 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.

Step 3In 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.

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

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

Endive-Beet Salad with Herb-Crusted Goat Cheese

Ingredients

Directions

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