Endive-beet Salad With Herb-crusted Goat Cheese

Ingredients

  • 2 pound(s) assorted beets, peeled and cut into 1/2-inch chunks
  • 4 teaspoon(s) olive oil
  • Salt
  • Pepper
  • 1/2 cup(s) panko (Japanese-style bread crumbs)
  • 1/4 cup(s) finely chopped flat-leaf parsley leaves
  • 3 tablespoon(s) finely chopped fresh dill leaves
  • 1 cup(s) low-fat buttermilk
  • 1/2 cup(s) light mayonnaise
  • 1 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) poppy seeds
  • 1 tablespoon(s) Dijon mustard
  • 3 log(s) (4 ounces each) goat cheese, room temperature
  • 5 ounce(s) baby arugula
  • 8 head(s) Belgian endive, leaves separated
    • Description

      Tangy Goat Cheese Coated In Crispy, Toasted Breadcrumbs Makes An Easy, But Elegant Topping For A Dinner Party Salad.

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