Roasted Golden Beet and Millet Spinach Salad with Herb Dressing

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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 1x


  • 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.


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11 comments on “Roasted Golden Beet and Millet Spinach Salad with Herb Dressing”

  1. 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?

  2. 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!

    1. I'm an assistant director for a college music camp and I've been eating with my counselors during the days... it's interesting!

  3. 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! 😀

  4. 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!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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