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 finely grated 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 degrees 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 beer, 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:
Per Serving: Serving size: 320 calories (160 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 420mg sodium, 39g carbohydrates, (8g dietary fiber, .20g sugar), 4g protein.
