Apple, Beet, Fennel, and Sunchoke Salad

Once peeled and prepared, the high-iron 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 http://localme.tumblr.com

This recipe contains sunchokes, fennel bulb, beets (golden), apples, olive oil, cider vinegar, lemon juice, salt, black pepper

4 - 6 Servings

Prep time: 15 min

Cook time:

Ingredients:

• 10 sunchokes, peeled
• 1 fennel, stalks and fronds removed
• 6 - 8 golden beets, peeled
• 1 - 2 apples, cored
• 1/4 cup(s) olive oil
• 1 tbsp. cider vinegar
• 1 tbsp. lemon juice
• Shake of salt
• Shake of pepper

Instructions:

• 1. In a bowl, whisk olive oil, vinegar, and lemon juice.
• 2. Thinly slice (mandolin recommended) the sunchokes, fennel, beets, and apple, and add to bowl.
• 3. Throw a few shakes of salt and pepper on top and mix well.
• 4. Decorate with fennel fronds if you’d like.
• 5. Serve cold.