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)