An exercise in contrasting textures and flavors.
1 tablespoon roughly chopped dill frondsPlace the zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times . Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months.
Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl.In a skillet, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heat-proof bowl.Pour 1 inch of oil into a small saucepan and add the sunchokes .
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