500 g small beets 1 lb
75 ml olive oil 1/3 cup
25 ml lemon juice 2 tbsp
5 ml dijon mustard 1 tsp
pinch cayenne pepper pinch
salt & pepper to taste
2 oranges
endive leaves
In saucepan of boiling salted water; cook beets, covered, for 10 to 20 minutes or until tender. Drain; cool under cold running water. Peel, slice thinly and place in bowl.
In small bowl; whisk together olive oil, lemon juice, mustard, cayenne, salt and pepper to taste. Pour over beets; toss to coat.
Peel and remove outer membranes from oranges; cut into slices 1/4 inch (5 mm) thick. Recipe can be prepared ahead to this point, covered and refrigerated for up to 8 hours.
Arrange endive leaves on large platter or on individual serving plates. Using slotted spoon, arrange beets on endive. Mound orange slices over top. Sprinkle on any remaining dressing.
Serves 4