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Roasted Vegetable Salad with Citrus-Ale Vinaigrette

Serves 4 to 6
Time 1 hr 5 min
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.
Ingredients
  • Salad
  • 2 large carrots cut into 2-inch chunks
  • 2 golden beets peeled and cut into 1 1/2-inch chunks
  • 2 rutabagas (about 1/2 pound each) peeled and each cut into 6 wedges
  • 1 large parsnip peeled and cut into 2-inch chunks
  • 1 sweet onion cut into 6 to 8 wedges
  • 1 sweet potato (8 to 10 ounces) peeled and cut into 2-inch chunks
  • 2 cloves garlic unpeeled
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup arugula, watercress, baby kale or spinach
  • Citrus-Ale Vinaigrette
  • 3 ounces India Pale Ale
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon orange zest
  • Juice of 1/2 orange
  • 3 green onions thinly sliced
  • 1 tablespoon fresh marjoram leaves
  • 1 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
Method

Preheat the oven to 400°F.

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.

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.
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  • Salad
  • 2 large carrots cut into 2-inch chunks
  • 2 golden beets peeled and cut into 1 1/2-inch chunks
  • 2 rutabagas (about 1/2 pound each) peeled and each cut into 6 wedges
  • 1 large parsnip peeled and cut into 2-inch chunks
  • 1 sweet onion cut into 6 to 8 wedges
  • 1 sweet potato (8 to 10 ounces) peeled and cut into 2-inch chunks
  • 2 cloves garlic unpeeled
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup arugula, watercress, baby kale or spinach
  • Citrus-Ale Vinaigrette
  • 3 ounces India Pale Ale
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon orange zest
  • Juice of 1/2 orange
  • 3 green onions thinly sliced
  • 1 tablespoon fresh marjoram leaves
  • 1 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper