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This roasted sunchoke recipe shows you how to roast Jerusalem artichokes! Serve them atop a delicious arugula beet salad with citrus vinaigrette.

Roasted sunchoke recipe with arugula beet salad

So, let’s talk sunchokes. Are you a fan? These little brown lumps look totally humble, but their name intrigued us. Sunchokes? Alex and I had to get them just to experiment, and we cooked up this roasted sunchoke recipe. It was so delicious that we had to share it with you here! Here, we’ve served them up on a tasty salad with arugula and beets. Adding peppery arugula and nutty roasted sunchokes takes this classic flavor combination to the next level.

Want another arugula salad? Try this Easy Arugula Salad or our Arugula Beet Salad.

What’s a sunchoke?

You might be wondering, what is a sunchoke? Also known as a Jerusalem artichoke, a sunchoke is neither an artichoke nor is it from Jerusalem. Confusing, right? It’s actually the root of a variety of sunflower! We ran into this unique vegetable at our local market and had to give it a try. We created this roasted sunchoke recipe, and found it to be totally delightful! Sunchokes taste a bit like a potato, but with an intruiging nutty taste. Served in a beet arugula salad and a simple citrus vinaigrette, it made for a perfect wintery salad.

Sunchokes are in season from October to March, so 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 we’re planning on next!

How to make this sunchoke recipe

Sunchokes are very easy to roast, and they cook quickly! You don’t even have to peel them. Simply scrub the sunchokes, the slice them into ¼ inch thick pieces. Drizzle with olive oil and sprinkle with salt and pepper, then roast on a baking sheet at 400 degrees for 15 to 20 minutes. That’s all! It’s so, so simple to roast sunchokes, and you’ll find yourself falling in love with the nutty flavor. It’s too bad they aren’t available year round. Let us know in the comments below where you’ve found them!

How to serve sunchokes: arugula beet salad

To accessorize this roasted sunchoke recipe, we’ve created this arugula beet salad. Of course you can choose to skip the salad altogether and just make the sunchokes! But this salad is a delicious way to eat them. Feel free to add more or less of the toppings to this salad than the recipe calls for. I’m having a sunchoke moment, so I like adding extra to my salads, but do whatever tastes best to you. You can also switch up the vinegar you use in the vinaigrette, but steer clear of balsamic vinegar since that’s really strong in flavor.

One note: when buying the ingredients for this salad, make sure you buy an organic orange. If you usually just eat the flesh of the orange, I don’t think it’s necessary to buy them organic. However, since the vinaigrette for this arugula beet salad uses orange zest, it’s important that the orange skin isn’t laden with chemicals. Even if you buy an organic orange, I’d still give it a good wash with warm water before zesting it just to be safe!

This sunchoke recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free. (For the arugula beet salad: to make it vegan, omit the goat cheese and use maple syrup instead of honey.)

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Roasted Sunchoke Recipe

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  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x


This roasted sunchoke recipe shows you how to roast Jerusalem artichokes and serve them atop a tasty arugula beet salad.



For the roasted sunchoke recipe

  • 8 small sunchokes (Jerusalem artichokes)
  • Olive oil
  • Kosher salt and fresh ground pepper

For the beet arugula salad

  • 4 to 6 small beets
  • 4 cups arugula and/or mixed greens
  • 1 small red onion
  • Goat cheese crumbles (optional)
  • 1 orange
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • Maple syrup or honey (to taste)
  • Kosher salt and fresh ground pepper (to taste)


  1. Preheat the oven to 400°F.
  2. Roast the sunchokes: 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.
  3. For the arugula beet salad (optional): 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.
  4. Wash and dry the greens. Thinly slice the red onion.
  5. Whisk together the juice from the orange, zest from half of the orange, white wine vinegar, and olive oil. Drizzle in some maple syrup or honey to taste, then add salt and pepper to taste as well.
  6. 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.
  • Category: Salad
  • Method: Baked
  • Cuisine: American

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About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Dawn says:

    Thanks for the wonderful recipe! I’m looking for one to use with some beets I just got with my CSA.

  2. Adrienne says:

    I’m making this for dinner tonight! I had some sunchokes and didn’t know what to do with them. Thanks for the recipe! :)

  3. Jennie @ Oh, Sweet Day! says:

    What a fabulous winter salad! I love that you roasted the beets :)