Ingredients
- 1# washed organic green beans
- 1 1/2# washed organic sun-chokes (Jerusalem Artichokes) cut up into equal size pieces
- 1/4 cup diced up organic scallion
- 1 clove minced organic garlic
- 1/3 – 1/4 cup organic olive oil
- 1 tablespoon organic lemon juice
- 1/8 cup organic balsamic vinegar
- 1 tbs. organic agave syrup
- sea salt to taste
- pepper to taste
- crushed red pepper (optional)
*Blanch green beans for 3 minutes then cool in ice water.
*Pre heat oven to 375° on Roast
*On a parchment lined cookie sheet place the sun chokes evenly on the sheet. Coat them well with olive oil. Salt and pepper them. Roast the sun chokes until tender. Check them in 10 minutes.
*Dressing:
Add olive oil, scallion, garlic, lemon juice, balsamic vinegar, agave, salt and pepper. You can use an immersion blender to mix up the dressing.
*In a large serving bowl add all the ingredient together and toss well.
*I usually use a bowl with a lid so I can make it the night before and shake the bowl
upside down and right side up so the dressing coats the beans.