Beet and Jicama on Endive with Garlic Yogurt Dressing

• 32 ounces whole-milk plain yogurt
• 2 to 3 teaspoons minced garlic
• 1/3 cup chopped fresh mint
• 2 pounds trimmed beets
• 2 1/2 pounds jicamas (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

1. Drain yogurt in a large sieve lined with double thickness of cheesecloth, chilled, at least 8 hours.
2. Stir drained yogurt with garlic, mint, and salt to taste.
3. Preheat oven to 425F.
4. Wrap beets in foil and roast in middle of oven 1 1/4 hours, or until tender when pierced with a knife.
5. Cool beets.
6. Peel beets and jicamas and cut into 1/4-inch dice.
7. Toss with sugar, zest, orange juice, vinegar, oil, fennel, and salt to taste.
8. Stir lemon juice into a large bowl of cold water.
9. Cut ends from endives and separate into leaves.
10. Soak in lemon water 10 minutes to keep endive from discoloring.
11. Drain and spin dry.
12. Spread some dressing on each leaf and spoon beet salad over it.

milk, garlic, fresh mint, trimmed beets, sugar, orange zest, orange juice, redwine vinegar, extravirgin olive oil, fennel seeds, lemon juice, endives

Taken from www.epicurious.com/recipes/food/views/beet-and-jicama-on-endive-with-garlic-yogurt-dressing-102252 (may not work)