Name: Beet and Jícama on Endive with Garlic Yogurt Dressing
Cook time: 1 hour
Total time: 9 hours
Yield: Serves 50
Ingredients: 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

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Beet and Jícama on Endive with Garlic Yogurt DressingMelanie Acevedo

Cooks' notes:

·You can make dressing 2 days ahead and chill it, covered. ·Beets may be roasted, and beets and jícama diced, 1 day ahead. But keep separate, chilled, in sealable plastic bags.

Recipe notes

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