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)
- Preheat the oven to 400°F.
- 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.
- 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.
- Wash and dry the greens. Thinly slice the red onion.
- 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.
- 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
Keywords: arugula beet salad, sunchoke recipe, roasted sunchokes, Jerusalem artichokes, how to roast sunchokes