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Roasted Beet and Millet Spinach Salad

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Ingredients

Scale
  • 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

  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.

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