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Picture of Roasted Endive with Persimmon, Citrus and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 464 kcal 23 %
  • Fat 38 g 59 %
  • Saturated 21 g 106 %
  • Carbs 26 g 9 %
  • Fiber 7 g 26 %
  • Protein 9 g 18 %
  • Cholesterol 102 mg 34 %
  • Sodium 820 mg 34 %
  • Calcium 291 mg 29 %
  • Magnesium 35 mg 8 %
  • Potassium 629 mg 13 %
  • Iron 2 mg 9 %
  • Zinc 2 mg 15 %
  • Phosphorus 228 mg 33 %
  • Vitamin A 260 µg 29 %
  • Vitamin C 36 mg 40 %
  • Thiamin (B1) 0 mg 19 %
  • Riboflavin (B2) 0 mg 36 %
  • Niacin (B3) 1 mg 5 %
  • Vitamin B6 0 mg 23 %
  • Folate equivalent (total) 92 µg 23 %
  • Vitamin B12 1 µg 34 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 1 mg 10 %
  • Vitamin K 7 µg 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Endive with Persimmon, Citrus and Feta

Ingredients

  • 3 large Belgian endive heads
  • Generous glugs of extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon granulated sugar
  • Black pepper to taste
  • 1 ripe but firm Fuyu persimmon
  • 2 tablespoons unsalted butter, cubed
  • 3 tablespoons fresh squeezed tangerine juice (can substitute orange juice)
  • 3 tablespoons feta cheese

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