Name: Roasted Beet and Millet Spinach Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

Roasted Beet and Millet Spinach Salad

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

Ingredients

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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

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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.

Find it online: https://naturallyella.com/roasted-golden-beet-and-millet-spinach-salad-with-herb-dressing/