Beet-And-Orange-Infused Daikon With Onion Puree

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1 1/2 cups fresh orange juice

1/4 cup plus 2 tablespoons Campari

2 tablespoons white rum

2 beets, peeled and shredded

1 tablespoon potato starch


One 3/4-pound daikon, about 2 inches in diameter, peeled and cut into three 2-inch lengths

3 tablespoons unsalted butter

2 medium red onions, minced

1/2 cup warm cooked basmati rice

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