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

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 1-2


  • 6-8 large golden beets
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/2 cup millet
  • 1 1/2 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


  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 1/2 cup of millet and combine 1 1/2 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.