I had a stark realization this week.

Dorm food sucks.  Like, I forgot how bad it is until I started eating in a dorm again.  I had something that called itself eggplant parm but I’m still not sure, a stuffed pepper that made me wish I never picked it up and salads void of most nutrition thanks to the iceberg lettuce served with a few scraps of carrots, ranch, and croutons.

Makes me appreciate the fact that I have the ability to cook for myself and have access to fresh foods.

So in honor of all the iceberg salads I’ve eaten this week, I give you spinach, millet, and beets in hopes that someone will make this and bring it to me.  Please?

Roasted Beet and Millet Spinach Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 1-2
Ingredients
  • 6-8 large golden beets
  • 1 tablespoon olive oil
  • ⅛ teaspoon salt
  • ½ cup millet
  • 1½ cups water
  • 2-3 large handfuls of spinach
  • Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • 1 teaspoon each: thyme, parsley, rosemary, and sage
  • 2 teaspoons honey
Instructions
  1. Preheat oven to 425˚. Wash and cube beets, toss with 1 tablespoon of olive oil and a pinch of salt. I choose not to peel beets but you can if beet skins aren't your thing. Roast until beets are tender, 20-25 minutes.
  2. Rinse ½ cup of millet and combine 1½ cups of water. Bring to a boil, then reduce to a simmer. Cook for until water is absorbed, 15-20 minutes.
  3. To assemble salad, whisk olive oil, vinegar, herbs, and honey together. Toss with roasted beets, millet, and spinach. Serve warm.

 

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