Beet and Jícama on Endive with Garlic Yogurt Dressing
Beet and Jícaman on Endive with Garlic Yogurt Dressing might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 50 servings with 29 calories, 1g of protein, and 1g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 9 hours. A mixture of red-wine vinegar, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
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.
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.
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.
Spread some dressing on each leaf and spoon beet salad over it.
·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.