Beet and jicama on endive with garlic yogurt dressing from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

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Accompaniments: Spicy lemon-marinated shrimp 2; Grilled charmoula lamb chops 1; Israeli couscous with roasted butternut squash and preserved lemon 1; Broiled eggplant with cilantro vinaigrette 1

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can make dressing 2 days ahead, chilled. ·Beets can be roasted and beets and jícama diced 1 day ahead; but keep separate, chilled

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