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?
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Ingredients
- 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
Instructions
- 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.
- 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.
- To assemble salad, whisk olive oil, vinegar, herbs, and honey together. Toss with roasted beets, millet, and spinach. Serve warm.
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Alison says
This is so great. Our CSA box this week has the most beautiful beets and I’ve been looking for a new way to use them. Wish I could bring a plate to you too. Iceberg, really?
Gina @ Running to the Kitchen says
According to the CSA email I just got, beets are in our pickup this week. I’m hoping for golden ones but making this regardless 🙂
Kathryn says
Oh you couldn’t pay me to go back to those days! This is such a lovely salad, full of warm yet summery flavours.
Kasey says
There was a time I actually thought dorm food was delicious (it was clearly before I had any appreciation for food). Nowadays, I shudder to think about all of the junk I ate my freshman year of college. Good thing for beautiful, fresh [real] vegetables!
Hillary says
yummm!!!
why are you eating in the dorms? 🙂
erin says
I’m an assistant director for a college music camp and I’ve been eating with my counselors during the days… it’s interesting!
Jen @ Savory Simple says
This looks wonderful. Much better than dorm food!
Ricki says
That looks just stunning! And I love the combination of flavors there. Dorm food is definitely a challenge. . . but if you can get a salad like this one, you’re doing just fine! 😀
Rachel Cromell says
Looks yummy! And dorm cafeteria food does suck; I grew sprouts in my room and hid a slow cooker under the bed so I wouldn’t have to eat fried garbage everyday. Sometimes I used my meal card to get ingredients from the salad bar- the lunch ladies were awfully confused when I paid for a “salad” that was really a pile of carrots and onion for soup!
Sabrina says
another wonderful and creative recipe, beets don’t usually get their due, thank you