From: Good Housekeeping US
Endive-Beet Salad with Herb-Crusted Goat Cheese
Yields:
12
Prep Time:
45 mins
Total Time:
1 hr
Cal/Serv:
185
Tangy goat cheese coated in crispy, toasted breadcrumbs makes an easy, but elegant topping for a dinner party salad.
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Ingredients
- 2 lb. assorted beets
- 4 tsp. olive oil
- salt
- Pepper
- 1/2 cup panko (Japanese-style bread crumbs)
- 1/4 cup finely chopped flat-leaf parsley leaves
- 3 Tbsp. finely chopped fresh dill leaves
- 1 cup low-fat buttermilk
- 1/2 cup 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
Directions
- 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.
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