0.0 – 0 reviews • Asparagus
| Level: |
Easy |
| Total: |
40 min |
| Active: |
40 min |
| Yield: |
4 servings |
Ingredients
- 5 tablespoons extra-virgin olive oil, plus more for the grill
- 3 sweet potatoes (about 1 1/2 pounds)
- 1/4 cup white wine vinegar
- 2 tablespoons capers, roughly chopped
- Kosher salt and freshly ground pepper
- 1/2 head cauliflower (about 1 pound)
- 2 small beets, peeled
- 1 bunch asparagus, trimmed
- 1 5-ounce package mixed baby greens
- 1/3 cup pitted kalamata olives
- 1 4-ounce log goat cheese, crumbled
Instructions
- Preheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.
- Meanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.
- Coat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.
- Toss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.
Nutrition Facts
| Calories |
420 |
| Total Fat |
29 grams |
| Saturated Fat |
7 grams |
| Cholesterol |
13 milligrams |
| Sodium |
618 milligrams |
| Carbohydrates |
33 grams |
| Dietary Fiber |
8 grams |
| Protein |
11 grams |
| Sugar |
11 grams |