32 ounces whole-milk plain yogurt
2-3 teaspoons minced garlic
1/3 cup chopped fresh mint
2 pounds trimmed beets
2 1/2 pounds jicama (about 1 1/2
3 tablespoons sugar
1/2 teaspoon finely grated fresh orange zest
1/4 cup fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons crushed fennel seeds
2 tablespoons fresh lemon juice
8 Belgian endives
Make dressing: Drain yogurt in a large sieve lined with double thickness of cheesecloth. Chill for at least 8 hours. Stir drained yogurt with garlic, mint and salt to taste.
Make salad: Preheat oven 425 degrees F. Wrap beets in foil and roast in the middle of the oven for 75 minutes, or until tender when pierced with a knife. Cool beets. Peel beets and jicamas and cut into1/4-inch dice. Toss with sugar, zest, orange juice, vinegar, oil, fennel and salt to taste. Stir lemon juice into a large bowl of cold water. Cut ends from endives and separated into leaves. Soak in lemon water 10 minutes to keep endive from discoloring. Drain and spin dry. Spread some dressing on each leaf and spoon beet salad over it.
Recipe Source: Epicurious