The Powdermill Recipe
Mixed greens, grilled asparagus, peppered goat cheese, roasted beets, bell pepper, olive oil and a balsamic reduction. *Contains dairy, honey. Served with cheese filled breadstick.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Grill the Asparagus
Preheat the grill to medium-high heat. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill for about 5-7 minutes until tender, turning occasionally. Remove from grill and set aside.
- 2
Prepare the Beets
If using fresh beets, roast them by wrapping in aluminum foil and baking at 400°F (200°C) for about 45-60 minutes until tender. If using pre-cooked beets, simply slice them into wedges.
- 3
Prepare the Bell Pepper
Slice the bell pepper into thin strips.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, grilled asparagus, sliced bell pepper, and roasted beets. Crumble the peppered goat cheese over the top.
- 5
Dress the Salad
Drizzle the remaining olive oil and balsamic reduction over the salad. Toss gently to combine.