because winter is long and one can only eat so many turnips...
Rosemary-Balsamic Roasted Sunchokes & Beets
|Roast-y, root-y, gorgeous.|
There are a lot of roots out there and it's time to start eating more of them. Over the past few years I've taught myself to love a long list of previously maligned and ignored tubers. Radishes are now a current obsession of mine; the mere thought of a world without them gives me panicky heart palpitations. Turnips and rutabagas have become an inexpensive winter go-to. Even the intimidating and somewhat confusing celeriac has made it in to the rotation.
But sunchokes have held a steady, lonely spot on my "learn to love" list for too long.
Time for a change.
What's the best way to dip a proverbial toe in the water with this little root?
Roasting of course.
And let's throw some beets in, for good measure.
|Beets and sunchokes, pre roasting.|
Sunchokes do not need to be peeled (hooray for less work),
just make sure to scrub them thoroughly before slicing.
I used heirloom beets in the original recipe, but red beets would work just as well.
Though be prepared for a little more color bleeding (read: pink roasted sunchokes).
Jerusalem Artichokes & Beets
1 bunch of medium beets (about 4-5),
scrubbed and peeled
2 large sunchokes, washed and scrubbed
2Tbsp olive oil
1Tbsp balsamic vinegar
1/4tsp sea salt
2 large sprigs fresh rosemary
Preheat oven to 400 degrees.
Rinse, pat dry and finely mince rosemary leaves.
Wash and scrub Jerusalem artichokes thoroughly and slice into roughly 1" pieces.
Slice each beet into 1/2" wedges.
Whisk together olive oil, vinegar, sea salt and 1Tbsp of the fresh rosemary.
Place sunchokes and beets in a large mixing bowl; add dressing, toss to combine.
Spread coated sunchokes and beets evenly onto a large rimmed baking sheet.
Roast for 35-40 minutes, flipping halfway through to let the
sunchokes brown on both sides.
Test for doneness by poking them with a fork.
If it goes in easily, they're done.
Sprinkle the reserved rosemary over top before serving.