Beet and Jicama on Endive with Garlic Yogurt Dressing Recipe

Name: Beet and Jicama on Endive with Garlic Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 32 ounces whole-milk plain yogurt, 2 to 3 teaspoons minced garlic, 1/3 cup chopped fresh mint, 2 pounds trimmed beets, and more.

Yes, Beet and Jicama on Endive with Garlic Yogurt Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet and Jicama on Endive with Garlic Yogurt Dressing

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