1 lb. fresh Brussels sprouts
3 medium gold beets
6 Jerusalem Artichokes (also called sun chokes), sliced into 1/2″ slices
2 cloves garlic, minced
1/3 cup diced onion
2 TBS olive oil
2 TBS golden balsamic vinegar

1. Wash Brussels sprouts and remove any discolored leaves, with a paring knife, cut a small ‘X’ in the root end of each sprout. This will speed cooking.
2. Bring water to a boil in a medium saucepan and add sprouts. Return to boil and continue to cook, uncovered, until sprouts are just tender and still bright green. Do not overcook. Drain and plunge into cold water to stop the cooking. Drain and set aside.
3. In a second, small saucepan place gold beets into enough water to cover and cook until tender. Do not cut or peel beets before cooking, as you will lose a lot of the beautiful golden color in the water. When beets are tender, drain, and then plunge into cold water. Peel, then slice into 1/2 inch rounds and set aside.
4. In a large skillet, heat olive oil over medium heat. Add sun chokes and saute until crisp but tender about 5-6 minutes. Add onion and garlic and continue to cook, two to three minutes more. Add golden balsamic vinegar. Stir and heat through.
5. Remove from heat, toss with reserved Brussels sprouts and beets. Let marinate together at least 1 hour before serving. Taste, add salt and pepper if desired. Can be served warm or chilled.

Yield: 6 servings