Endive-Beet Salad with Herb-Crusted Goat Cheese

Endive-Beet Salad with Herb-Crusted Goat Cheese
15 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
Nutrition
185
9% daily value
12 servings
                                       
                                            vegetarian
     

Fat

18% 12

Saturated

25% 5

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 3

Carbs

4% 13

Carbs (net)

- 9

Fiber

16% 4

Sugars

- 7

Sugars, added

- 0

Protein

17% 8

Cholesterol

5% 14

Sodium

18% 444

Calcium

12% 123

Magnesium

10% 38

Potassium

12% 437

Iron

10% 2

Zinc

5% 1

Phosphorus

21% 146

Vitamin A

12% 109

Vitamin C

16% 9

Thiamin (B1)

6% 0

Riboflavin (B2)

11% 0

Niacin (B3)

3% 1

Vitamin B6

8% 0

Folate equivalent (total)

29% 115

Folate (food)

- 115

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

48% 38
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