Beet and Jícama on Endive with Garlic Yogurt Dressing

Ingredients

• 1/2 teaspoon finely grated fresh orange zest
• 1/3 cup chopped fresh mint
• 1/4 cup fresh orange juice
• 2 1/2 pounds jicamas (about 1 1/2)
• 2 pounds trimmed beets
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 2 teaspoons crushed fennel seeds
• 2 to 3 teaspoons minced garlic
• 3 tablespoons sugar
• 32 ounces whole milk plain yogurt
• 8 Belgian endives

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