Caramelized Sunchokes with Beet Confit

Directions

1. 1
   Heat oven to 400 degrees.
2. 2
   Place the beets in a baking dish and toss with just enough olive oil to coat.
3. 3
   Sprinkle with salt and pepper and add apple cider and thyme sprigs to the pan.
4. 4
   Cover with foil and bake for 1 hour 30 minutes to 2 hours, removing the foil after an hour to allow the pan juices to reduce.
5. 5
   Let beets cool in cooking liquid.
6. 6
   Meanwhile, in another baking pan, toss the sunchokes with just enough olive oil to coat and season with salt and pepper.
7. 7
   Add a tablespoon of water to the bottom of the pan and cover tightly with foil.
8. 8
   Bake in the same oven as the beets for 30 to 45 minutes, or until tender.
9. 9
   Let cool.
10. 10
    To make the beet dressing, whisk together 3 tablespoons of the beet cooking liquid, the apple cider vinegar, mustard, ginger and walnut oil.
11. 11
    Season with salt to taste.
12. 12
    Peel beets using a paper towels to rub off the skins.
13. 13
    Coarsely chop the beets and place in a salad bowl.
14. 14
    Toss the beets with the dressing.
15. 15
    Heat a large saute pan over medium-high heat.
16. 16
    Add grapeseed oil to the depth of 3/4 inch.
17. 17
    Once the oil is hot, fry sunchokes in batches until crisp.
18. 18
    Drain on paper towels.
19. 19
    Toss the fried sunchokes in a medium bowl with honey and rosemary.
20. 20
    Season with salt.
21. 21
    To serve, spread the beets on a platter and top with the warm sunchokes.
22. 22
    Sprinkle with herbs if using.