Print

Sunchokes and Beets, Roasted with Garlic Black Bean Sauce

Print Recipe

Ingredients

Scale
  • 3–4 sunchokes, coarsely chopped into uniform sizes
  • 3–4 medium beets, coarsely chopped into uniform sizes
  • 1 teaspoon garlic black bean sauce
  • 1 teaspoon sweet soy sauce
  • 1 tablespoon tomato paste
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. Add the sunchokes and beets to a glass baking dish.
  3. In a small bowl, mix the sauce ingredients and then coat the sunchokes and beets thoroughly.
  4. Cover with an oven-safe lid or foil and bake for twenty minutes.
  5. Remove foil and continue baking for about 25 minutes, or until browned and fork tender.

Notes

A scrumptious leftover option: stir fry the leftover roots with rice, beans, escarole, sesame oil, lemon juice, salt and olive oil. YUM!

Find it online: https://emmafrisch.com/sunchokes-gem-of-root-vegetables/