Keith Luce's Pickled Beet Salad With Amaranth And Hazelnuts

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1 cup nonfat plain yogurt

Salt and freshly ground pepper

2 medium beets (about 7 ounces total), peeled and coarsely grated

1/2 cup dry red wine

2 tablespoons red wine vinegar

1 teaspoon light brown sugar

1 jalapeño—halved lengthwise, seeded and minced

1/2 cup hazelnuts (about 2 1/2 ounces)

1 cup amaranth or quinoa (about 6 ounces)

2 medium Bosc pears

2 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

2 tablespoons minced fresh chives

1 large Belgian endive, cored and sliced crosswise 1 inch thick

2 teaspoons hazelnut oil

Crispy fried slivered leeks (optional)

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