Watercress with Leeks, Beets and Radicchio

• 1 cup orange juice
• 1/2 cup yogurt
• 1/2 cup olive  oil
• 3 Tbsp. red wine vinegar
• 3 Tbsp. horseradish
• 2 Tbsp. fennel  seeds
• 3 beets
• 4 leeks, cut in half and sliced into half-moons
• 4 Tbsp. olive oil 
• 2 bunches watercress, cut into small pieces 
• 1 head radicchio, chopped up or sliced
• Pomegranate seeds or goat cheese, for garnish

In a small saucepan, bring the orange juice to a boil and simmer, reducing to 1/2. Remove from the heat and allow to cool. Fold in the yogurt. Add the oil and whisk in the vinegar, horseradish and fennel seeds. 

Place beets in a pan with boiling water and cook for about 20-30 minutes, depending on how big they are. They should be firm when a fork inserted, not too soft but not too raw. Once cooked, run under cold water until cooled, then peel and slice.

Heat the oil in a skillet and add the leeks, stirring over medium heat for about 20 minutes—long and slow. Sprinkle with salt.

To assemble, toss the radicchio and watercress with half the dressing. Spread out in a shallow bowl. Toss the leeks with a few tablespoons of the dressing. Toss the beats with a few tablespoons of the dressing. Sprinkle the beets and leeks over the watercress and radicchio. Garnish with goat cheese or pomegranate seeds.