In a small stockpot boil water, vinegar, pickling spice & garlic.
After boils for 10 minutes add beets.
Cook until tender. Strain and reserve water & beets, discard garlic & pickling spice.
Roast whole peppers in the oven until dark brown
Let cook and remove skin & seeds.
Cut into julienne strips.
Cut out roots of endive and wash leaves.
Place a concentric circle of beets on the bottom of the center of the plate.
Place endive leaves around the plate in a circle.
In the center a small bunch of mache and 3 small piles of roasted peppers.
DRESSING
in a blender mix sour cream, yogurt, horseradish, splenda, black pepper and 1 cup of reserved water from cooking the beets.
Blend until smooth & serve chilled.