Roasted Beet, Sunchoke, and Arugula Salad with Orange Vinaigrette

from a couple cooks















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
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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