Four Layer Millet, Roasted Beet, and Strawberry Salad

This Four Layer Millet, Roasted Beat, and Strawberry Salad is as nutritious as it is colorful! This impressive salad can be served alone or as a side, and makes a fantastic choice for your next potluck. It’s vegan, gluten free, and a gorgeous addition to your recipe rotation!

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Servings 4-6people
Prep Time 10minutes
Passive Time 45-60minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4-6people
Prep Time 10minutes
Passive Time 45-60minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Dressing
  1. Add all dressing ingredients into a jar with a tight fitting lid, cover and shake vigorously for 15-20 seconds.
For the Salad
  1. Layer 1: Place the spinach leaves and millet into a large bowl. Pour half the dressing over the mixture and toss to fully coat. Then, evenly spread the mixture onto a large platter to create a bed for the salad layers.
  2. Layer 2: In a separate bowl, pour the other half of the dressing over the roasted beets. Toss to fully coat, then spoon the prepared and dressed beats over the bed of greens and millet.
  3. Layer 3: Add the strawberries.
  4. Layer 4: Sprinkle the chopped basil, whole mint leaves and chopped hazelnuts. Serve and enjoy!
Recipe Notes

For basic cooking instructions for our hulled millet, click here.

To roast the beets, preheat oven to 375° F. Coat beets lightly with oil, wrap in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 minutes to an hour. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

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