Introduction

Hello, lovely readers! If you’re in the mood for a nutritious and vibrant salad, you’re in for a treat. Today’s recipe is a Roasted Beet and Millet Salad, featuring the delightful and versatile Barnyard Millet. This salad is a perfect blend of earthy roasted beets, nutty millet, and fresh greens, making it a satisfying and colorful addition to any meal. Let’s dive into this delicious and healthy creation!

Ingredients

• 1 cup Barnyard Millet
• 2 cups water
• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (spinach, arugula, and/or kale)
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup toasted walnuts or pecans
• 1/4 cup dried cranberries
• 2 tablespoons chopped fresh parsley

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook the Millet:
   • Rinse the Barnyard Millet thoroughly under cold water.
   • In a medium saucepan, bring the water to a boil. Add the rinsed millet, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the millet is tender and the water is absorbed.
   • Once cooked, fluff the millet with a fork and set it aside to cool.
2. Roast the Beets:
   • Preheat your oven to 400°F (200°C).
   • Toss the beet wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
   • Roast in the preheated oven for 25-30 minutes, or until the beets are tender and slightly caramelized. Allow the beets to cool slightly.
3. Prepare the Dressing:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
4. Assemble the Salad:
   • In a large mixing bowl, combine the cooked Barnyard Millet, roasted beets, mixed salad greens, crumbled goat cheese (if using), toasted nuts, dried cranberries, and chopped parsley.
   • Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
5. Serve:
   • Divide the salad into serving bowls or plates.
   • Garnish with additional nuts and cranberries if desired.
   • Serve immediately and enjoy the vibrant flavors and textures!

Tips

• Make Ahead: You can cook the millet and roast the beets ahead of time. Store them in the refrigerator and assemble the salad when ready to serve.
• Variations: Feel free to add other vegetables like roasted sweet potatoes, carrots, or avocado for more variety.
• Vegan Option: Omit the goat cheese or replace it with a vegan cheese alternative.

Conclusion

This Roasted Beet and Millet Salad is not only a feast for the eyes but also a nourishing and delicious meal. The earthy beets pair perfectly with the nutty Barnyard Millet, while the fresh greens and tangy dressing bring everything together. Whether you’re enjoying it as a main course or a side dish, this salad is sure to become a favorite in your recipe repertoire. Enjoy and happy cooking!