- Ready Time : 0 min
- 4 small
- about 8 small sunchokes
- about 8 cups arugula or mixed greens
- small red onion
- goat cheese crumbles (optional)
- 1 orange
- white wine vinegar
- olive oil
- Kosher salt and fresh ground pepper
Preheat the oven to 400°F.
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.
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.
Prepare the other ingredients: Wash and dry the greens. Thinly slice the red onion.
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.
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.
Source: A Couple Cooks