<http://schema.org/recipeInstructions>
" 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. 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. 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. Roll cheese logs in crumb mixture; press to coat all sides. Cut each into 8 slices. 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11246/endive-beet-salad-herb-crusted-goat-cheese-recipe-ghk1211/?src=shelter_footer>