courtesy of David Cannata, Yolo Catering

Serves: 6

• 2 lb. red and golden beets
• 1 clove garlic
• 1 tsp finely chopped shallot
• 3 tbsp orange juice (additional 1 T. for beet roasting)
• 1 tsp lemon juice
• Zest of 1 mandarin
• 1 tbsp sherry vinegar
• 1 tbsp red wine vinegar
• ^1/3 cup olive oil (additional 1 tbsp for beet roasting)
• salt and pepper to taste
• 4 medium endive leaves whole
• 1 small radicchio - cored with outer leaves and thickest white portion removed, thinly sliced
• 3 Satsuma mandarins-peeled and sectioned
• ^1/3 cup of toasted nuts (pine nuts or walnuts work great)

Preheat oven to 375 degrees Fahrenheit. 

Clean and trim beets, leaving skins on. Toss beets with orange juice and oil.

Add a little water in bottom of pan with clove of garlic and roast beets covered loosely with foil. Cook beets, depending on size, until they can be easily pierced with a knife, from 10-20 minutes.

Add both juices and vinegar to a bowl with shallot and zest. Whisk in olive oil to emulsify, adding salt and pepper to taste and set aside. 

Remove beets from oven and cool. Peel beets, then cut into small slices. Toss radicchio and dressing and cover bottom of platter.  Arrange endive, mandarins and beets on top. Drizzle with any remaining dressing over top and cover with nuts.

* Items in BOLD are available at the Davis Farmers Market