Warm Beetroot and Artichoke Salad with Crème Fraîche


Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This is another of our favourite warm salads, and it is very quick to prepare. The lovely combination of textures, flavours, and electric colours makes this dish a very elegant starter.


  • Jerusalem artichokes 500 g (1 lb 2 oz)
  • lemon juice of


  1. Peel the artichokes then boil in water to cover, acidulated with the lemon juice, for 15 minutes. Drain and cut the artichokes into 1cm (½ in) slices. Peel the beetroot, then slice as thinly as possible (preferably on a mandoline).
  2. Fry the artichokes and beetroot together in the butter for 4–5 minutes. Add some salt and a splash of white wine, then allow to reduce