Butternut & Beets Salad

Name: Butternut & Beets Salad
Ingredients: 1 small butternut squash, peeled, seeded and cubed into 1-inch chunks (10 ounces); 1 tablespoon olive oil; Sea salt; 2 small beets; 1 teaspoon almond or walnut oil; 4 cups mesclun mixed greens; 6 to 8 strawberries, hulled and sliced (about 2/3 cup); 3 tablespoons roasted pine nuts, slivered almonds or candied walnuts; 1 tablespoon minced chives; 2 ounces pecorino or Romano cheese, shaved; Orange juice vinaigrette:; 1/3 cup almond or walnut oil; 1/3 cup orange juice; 1 tablespoon minced shallots; 1 teaspoon molasses; ½ teaspoon grated orange zest; ½ teaspoon salt; ½ teaspoon pepper

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The earthy flavors of the beets and squash mellow the bitterness of mesclun salad and pick up the malt notes in the wheat ale. The orange dressing echoes the citrusy hops.

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Ingredients

1 small butternut squash, peeled, seeded and cubed into 1-inch chunks (10 ounces)
1 tablespoon olive oil
Sea salt
2 small beets
1 teaspoon almond or walnut oil
4 cups mesclun mixed greens
6 to 8 strawberries, hulled and sliced (about 2/3 cup)
3 tablespoons roasted pine nuts, slivered almonds or candied walnuts
1 tablespoon minced chives
2 ounces pecorino or Romano cheese, shaved
Orange juice vinaigrette:
1/3 cup almond or walnut oil
1/3 cup orange juice
1 tablespoon minced shallots
1 teaspoon molasses
½ teaspoon grated orange zest
½ teaspoon salt
½ teaspoon pepper