Active Time

　　1 hour

　　Total Time

　　9 hours

　　

Ingredients

Serves 50

　　

For dressing:

32 ounces whole-milk plain yogurt

　　2 to 3 teaspoons minced garlic

　　1/3 cup chopped fresh mint

　　

For salad:

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

　　

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.

　　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.