Apple, Beet, Fennel and Sunchoke Salad

By Jay Geneske
November 28, 2011
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Author Notes: Once peeled and prepared, the high-iron root sunchoke has a whispered nutty flavor, which pairs nicely with the licorice nip of fennel, and the smack of apple. For more local food recipes, visit Geneske

Serves: 4-6

  • 10 sunchokes, peeled
  • 1 Fennel bulb, stalks removed
  • 6-8 golden beets, peeled
  • 2 apples, cored
  • 1 tablespoon cider vinegar
  • 1 tablespoon lemon juice
  1. In a bowl, whisk olive oil, vinegar, and lemon juice. Thinly slice (mandolin recommended) the sunchokes, fennel, beets, and apple, and add to bowl. Throw a few shakes of salt and pepper on top and mix well. Decorate with fennel fronds if you’d like. Serve cold.
  2. For more local food recipes, visit

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