Beet and Jerusalem Artichoke Salad with Blue Cheese Dressing
Ingredients
- 1 tbsp (15 mL) lemon juice
- 1-1/2 lbs (750 g) Jerusalem artichokes
- 4 beets
- 1/4 cup (60 mL) finely chopped sweet onion
- 1 tbsp (15 mL) cider vinegar
- Chopped chives
- Blue Cheese Dressing:
- 1/2 cup (125 mL) crumbled blue cheese
- 1/3 cup (75 mL) sour cream
- 1/4 cup (60 mL) vegetable oil
- 4 tsp (20 mL) cider vinegar
- 2 tsp (10 mL) prepared horseradish
- 1/4 tsp (1 mL) black pepper
- 2 tbsp (30 mL) (approx) milk or cream
- 1/4 cup (60 mL) finely chopped chives
- 2 tbsp (30 mL) chopped fresh dill
Preparation
In saucepan, combine lemon juice with salted water. Peel Jerusalem artichokes, placing each immediately into saucepan to prevent discolouration; bring to boil. Reduce heat and simmer until tender-crisp, 15 to 20 minutes. Drain; chill under cold water and drain. Slice; set aside.
Boil beets until tender; drain. With paper towels, slip off peels; slice while hot. Sprinkle with onion and vinegar. Let cool.
Blue Cheese Dressing: Using fork, whisk together cheese, sour cream, oil, vinegar, horseradish and pepper until sauce is smooth with some small chunks of cheese. Thin with milk as desired. Stir in chives and dill.
Arrange beets and Jerusalem artichokes side-by-side on plate; drizzle with dressing or serve dressing on side. Garnish with chives.
Makes 8 to 10 servings.
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