1 pound red and yellow beets
4 tablespoons olive oil, plus 1/2 cup
Kosher salt and freshly ground black pepper
Zest and juice of 1 orange
Zest and juice of 1 lemon
Zest and juice of 1 lime
4 heads endive
2 oranges, segmented
4 ounces idiazabal cheese, Manchego or smoked Gouda cheese, shaved into pieces
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