Citrus-ale vinaigrette made with fruity, hoppy India Pale Ale brightens a colorful tumble of sweet, hearty root vegetables and greens. This satisfying salad can easily make a meal (just serve with whole grain bread and sharp cheese), but it’s also a nice side dish alongside roasted meats.
Special Diets:
Ingredients
Method
Preheat the oven to 400F.
Combine carrots, beets, rutabagas, parsnip, onion, sweet potato and garlic in a large bowl.
Drizzle with oil, season with salt and pepper and toss well to combine.
Arrange vegetables on a large rimmed baking sheet in a single layer.
Roast, stirring once, until tender and lightly browned, about 45 minutes.
Remove from the oven and keep warm.
For the vinaigrette, combine ale, oil, honey, orange zest and juice, green onions, marjoram, mustard, salt and pepper in a blender.
Remove roasted garlic cloves from vegetables and peel.
Add garlic to blender and blend until vinaigrette is smooth and emulsified.
Transfer warm vegetables to a large bowl.
Toss with vinaigrette and greens and serve warm.
Nutritional Info
Serving Size
Calories
320
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.