Roasted Beet And Millet Spinach Salad

Name: Roasted Beet And Millet Spinach Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps champagne vinegar; 6 larges golden beets; 2 teaspoons honey; 118 milliliters millet; 1 Tbsp olive oil; 2 Tbsps olive oil; 0 teaspoons salt; 2 large handfuls spinach; 1 teaspoon each: thyme, parsley, rosemary, and sage; 355 milliliters water

Roasted Beet And Millet Spinach Salad is a gluten free, dairy free, and vegetarian recipe with 10 servings. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 102 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. If you have champagne vinegar, water, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil