Roasted Golden Beet And Millet Spinach Salad With Herb Dressing
Treat your taste buds to a harmonious blend of earthy golden beets, wholesome millet, and vibrant spinach in this nourishing warm salad. Each bite is a delightful mix of tender roasted beets and fluffy millet, bathed in a herb-infused dressing that adds a burst of flavor to every mouthful. Swift and straightforward to prepare, this salad is the perfect balance of simplicity and gourmet taste.
— Constant Cookbook
Ingredients
- 6-8 large golden beets
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ½ cup millet
- 1½ 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.
Cook Time
25M
Prep Time
PT10M
Yield
1-2
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