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.