Salad with Millet and Roasted Beets
Ingredients
- 2 small cooked or roasted beets*
- 1/2 cup raw millet
- 100 g spinach
- 70 g creamy goat cheese
- 2 tablespoons pumpkin seeds
Vinaigrette:
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- salt, pepper
Preparation
- Rinse the millet, place in a pot, pour in 1 cup of water and bring to a boil. Cover and cook under cover for 8 minutes, then remove from heat and keep covered for another 5 minutes (at the end there should be no liquid left).
- Add rinsed and dried spinach, sliced goat cheese, salt and pepper, stir for a while until the spinach wilts. Arrange on plates, add sliced beets, pumpkin seeds and drizzle with vinaigrette.
Tips
* It's best to roast more beets at once, store in the fridge and use for other recipes as well. For roasting, choose small beets, wash them under running water (scrub with the rough side of a sponge) and do not peel. Wrap each separately in foil, arrange on a baking sheet and roast for 60 minutes at 200 degrees C. Can be eaten with the skin. Larger beets can also be roasted, but should be cut into pieces. You can also buy pre-cooked, pasteurized beets in bags - this is an option for busy people :-)