·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 information
Total Time
9 hours
Yield
Serves 50
Ingredients
For dressing:
For salad:
Preparation
Make dressing:
Step 1
Drain yogurt in a large sieve lined with double thickness of cheesecloth, chilled, at least 8 hours. Stir drained yogurt with garlic, mint, and salt to taste.
Make salad:
Step 2
Preheat oven to 425°F.
Step 3
Wrap beets in foil and roast in middle of oven 1 1/4 hours, or until tender when pierced with a knife. Cool beets. Peel beets and jícamas and cut into 1/4-inch dice. Toss with sugar, zest, orange juice, vinegar, oil, fennel, and salt to taste.
Step 4
Stir lemon juice into a large bowl of cold water. Cut ends from endives and separate into leaves. Soak in lemon water 10 minutes to keep endive from discoloring. Drain and spin dry.
Step 5
Spread some dressing on each leaf and spoon beet salad over it.
