Roasted Beet, Sunchoke, and Arugula Salad with Orange Vinaigrette

Ever tried a sunchoke? It’s also known as a Jerusalem artichoke, though it’s neither an artichoke nor related to Jerusalem (it’s actually the root of a variety of sunflower!). We ran into this unique vegetable at the Indy Winter Farmer’s Market, and, thanks to our kitchen co-conspirator Jamie, had to give it a try. We found the roasted sunchokes delightful!  They taste a bit like a potato, but have an interesting nutty taste. Along with roasted beets and arugula from the market and a simple citrus vinaigrette, they made for a perfect wintery salad!

Sunchokes are in season from October to March – check for them at your local farmer’s market!  This salad would be excellent with just the roasted beets as well, if you can’t find the sunchokes. (Or, you could skip the salad and just roast the sunchokes – that’s what I’m planning on next!) All the quantities listed are approximate, so adjust according to your taste.

Thanks to Jamie for the collaboration, which rounded out a delightful seasonal meal that also featured nut loaf and puddin’. Needless to say, we were stuffed :)

Roasted Beet, Sunchoke, and Arugula Salad with Citrus Vinaigrette
Inspired by the Winter Farmer’s Market

Serves about 4

What You Need
4 to 6 small beets
Around 8 small sunchokes
Around 8 cups arugula and/or mixed greens
Small red onion
Goat cheese crumbles (optional)
1 orange
White wine vinegar
Olive oil
Honey
Kosher salt and fresh ground pepper

What To Do

1  Preheat the oven to 400°F.

2  Roast the beets: Cut off the tops of the beets and wrap tightly in aluminum foil. Place in the oven and roast until tender when pierced with a fork, about 45 minutes to 1 hour, depending on the size of the beets.

3  Roast the sunchokes: Meanwhile, scrub the sunchokes under cold running water. Slice them about 1/4-inch thick. Place on a baking sheet covered in parchment paper, drizzle with olive oil, and sprinkle with salt and pepper. Roast 15 to 20 minutes, until tender.

4  Prepare the other ingredients: Wash and dry the greens. Thinly slice the red onion.

5  Make the vinaigrette: Whisk together the juice from one orange, zest from half of the orange, 2 tablespoons white wine vinegar, 2 tablespoons olive oil, and honey, salt and pepper to taste.

6  Assemble the salad: When the beets have finished roasting and are cool enough to handle, remove the skin and cut into wedges. Then arrange the greens on a plate, and top with beets, sunchokes, red onion, crumbled goat cheese, vinaigrette, remaining orange zest, and salt and pepper.

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