Balsamic Roast Chicory and Jerusalem Artichokes with Dill Butter Beans
By OcadoLife
Published on 11 January 2024
A deliciously bitter-sweet combination cooked up by author and food writer Ed Smith, this salad of Balsamic Roast Chicory and Jerusalem Artichokes with Dill Butter Beans can be eaten warm or cold. Roasting brings out the veggies’ natural sweetness – use parsnips in place of the jerusalem artichokes if you prefer. Looking for more salad recipes? Look no further.
Time and servings
55 minsTotal time
Serves 4300 kcal/serving
15 minsPrep time
40 minsCooking time
Ingredients
- 450g jerusalem artichokes, halved lengthways
- 3 tbsp extra-virgin olive oil
- ½ tsp sea salt
- 140g red chicory, halved or quartered if large
- 160g baby chicory
- 1 tbsp balsamic vinegar
- 1 (600g) jar butter beans
- 1 handful dill sprigs
- 120g feta
Method
Step 1
Preheat the oven to 230°C/210°C fan/gas 8. In a large roasting tin, toss the jerusalem artichokes with 1 tbsp of the oil and a pinch of the sea salt. Spread them out in a single layer, cut-side down, and roast for 30 mins until starting to colour.Step 2
Meanwhile, put both types of chicory in a mixing bowl and toss with 1 tbsp each of oil and balsamic.Step 3
After the 30 mins, add the chicory to the tin and cook for 10 mins more or until the jerusalem artichokes are looking blistered.Step 4
Meanwhile, warm the beans and their liquid in a pan over a medium heat. Remove to a platter with a slotted spoon. Sprinkle over the rest of the salt and most of the dill; drizzle over 1 tbsp oil and top with the veg.Step 5
Crumble over the feta and finish with the remaining dill. Leftovers will keep in a chilled airtight container for 1-2 days – enjoy cold.