Best with Organic Cooked Beets

Warm Winter Salad

Prep Time: 10 min // Cook Time: 25 min Servings: 4

What to do

  1. Preheat oven to 400°F.
  2. Spread the sunchokes out on  large baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 25 minutes, or until golden-brown and soft.
  3. While the sunchokes are roasting, heat the olive oil or butter to medium-high in a skillet. Add the leeks and mushrooms and sauté, stirring frequently until softened, about five minutes.
  4. Keep warm on a low heat until ready to use.
  5. Add all of the ingredients for the cider dressing to a small blender and blend until well-combined. Divide the mixed greens among 4 plates. Divide the sautéed leeks, mushrooms, and sunchokes between each plate and top with goat cheese crumbles. Drizzle with cover vinegar dressing and serve.

What you’ll Need

1 pound sunchokes, scrubbed and chopped

2 tablespoons olive oil or butter

1 small leek, chopped

2 cups hedgehog mushrooms

1 8.8 ounce package Love Beets Organic Cooked Beets, chopped

5 ounces mixed greens, such as baby spinach and arugula

1/4 cup goat cheese crumbles


1/3 cup olive oil

1/4 cup cider vinegar

1 tablespoon honey

1 large clove garlic, minced

1 teaspoon Italian Seasoning

Pinch sea salt and black pepper