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Roasted Beets With Crispy Sunchokes and Pickled Orange-Ginger Purée

By Dan Kluger

4.7

(3)

A bright orange sauce topped with multicolored beets sunchoke chips and herbs.
Photo by Evan Sung

This dish is an exercise in contrasting textures and flavors. Roasted beets are not that interesting to eat by themselves, so I put them atop a bed of citrusy pickled ginger puree, which is pungent, acidic, and sweet. The combination of beets and ginger gives you a great spectrum of flavors, but there’s not much texture to be had, so I top them with crunchy toasted cashews and a mess of crispy sunchoke chips, a crunchy topping you can also use to add an earthy crunch to a salad, soup, pasta, or vegetable dish. Lastly, some chopped orange segments sprinkled over the dish add little explosions of sweet acidity.

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