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🥗 Autumn Field Salad with Caramelized Jerusalem Artichokes and Chocolate-Orange Dressing

280 kcal · 30 min · 4 servings

Ingredients

• 400 g Jerusalem artichoke
• 2 knolls Colored beet
• 1 tbsp Olive oil
• Salt
• Pepper
• 30 g Dark chocolate (min. 75 % cocoa content)
• 2 Organic oranges
• 2 tbsp Balsamic vinegar
• 3 tbsp Walnut oil
• 150 g Field salad
• 30 g Hazelnut kernels (2 tbsp)

Instructions

1. 1. Thoroughly wash the Jerusalem artichokes and the colorful beets.
2. 2. Peel the Jerusalem artichokes and the colorful beets.
3. 3. Slice the Jerusalem artichokes into thin rounds.
4. 4. Quarter the beets and slice the quarters into thin pieces.
5. 5. Heat some olive oil in a large frying pan.
6. 6. Add the Jerusalem artichokes and the beets to the hot pan.
7. 7. Fry the vegetables for 7 minutes over medium heat.
8. 8. Stir the vegetables occasionally while cooking.
9. 9. Season the vegetables with salt and pepper.
10. 10. Rinse one orange under hot water.
11. 11. Dry the orange with a cloth.
12. 12. Finely grate the peel of the orange.
13. 13. Squeeze the juice out of the orange.
14. 14. Take a knife and cut the peel off the second orange, removing the white pith as well.
15. 15. Carefully cut out the fruit segments from the orange in a wedge shape.
16. 16. Catch the juice from the orange segments in a small bowl.
17. 17. Roughly chop the dark chocolate.
18. 18. Place a bowl with the chocolate over a pot of hot water (bain-marie).
19. 19. Carefully melt the chocolate in the water bath.
20. 20. Add vinegar, walnut oil, the orange zest, and the orange juice to the melted chocolate.
21. 21. Whisk the ingredients for the dressing well together.
22. 22. Finally season the dressing with salt and pepper.
23. 23. Clean the corn salad by removing wilted leaves.
24. 24. Wash the corn salad thoroughly.
25. 25. Shake the salad dry.
26. 26. Roughly chop the hazelnuts.
27. 27. Divide the corn salad among four plates.
28. 28. Top the salad with the fried Jerusalem artichokes and beets.
29. 29. Place the orange segments on the salad.
30. 30. Drizzle the chocolate-orange dressing over the salad.
31. 31. Sprinkle the chopped hazelnuts over the finished dish.

Nutrition per serving

• kcal: 280
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 22 g