Beet, Avocado and Endive Salad

• 2 medium beets, peeled
• 1/4 cup olive oil
• 1 tablespoon freshly squeezed orange juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey
• Salt and freshly ground black pepper
• 2 Belgian endives
• 4 radishes, thinly sliced
• 1 small avocado, cubed

1. Special equipment: rubber gloves, optional, and a mandoline
2. Put on a pair of rubber gloves and slice the beets into thin rounds on a mandoline.
3. Stack the rounds and then slice them into thin strips (aka julienne).
4. Place the julienned beets on a paper-towel-lined plate.
5. Set aside.
6. In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste.
7. Set aside.
8. Remove 8 leaves from each endive, and reserve.
9. Slice the remaining endives 1/2 inch thick.
10. Combine the sliced endives, radishes and avocado in a large bowl.
11. Season with salt and pepper.
12. Add half of the dressing and toss to coat.
13. In a second bowl, add the julienned beets and pour over the remaining dressing.
14. Toss to coat.
15. Set up 4 salad plates.
16. Arrange 4 of the reserved endive leaves on each plate, with the stem ends pointed toward the center.
17. Top each leaf with some of the avocado-endive mixture and then with some of the beets.
18. Serve immediately.

beets, olive oil, freshly squeezed orange juice, balsamic vinegar, honey, salt, endives, radishes, avocado

Taken from www.foodnetwork.com/recipes/daphne-brogdon/beet-avocado-and-endive-salad.html (may not work)