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?Print
- 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
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon each: thyme, parsley, rosemary, and sage
- 2 teaspoons honey
- 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.