Make Ahead

Apple, Beet, Fennel and Sunchoke Salad

November 28, 2011
1 Ratings
  • Serves 4-6
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 —Jay Geneske

What You'll Need
  • 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

See what other Food52ers are saying.

0 Reviews