Wednesday, July 21, 2010

Millet, Lentil & Beet Salad

1 c millet
1 c lentils du puy
4 roasted beets, diced
1/2 small red onion, finely diced
1 red pepper, diced
2 cloves garlic, minced
1/3 c olive oil
1/4 c balsamic vinegar
2 T dijon mustard
1 t honey or agave syrup
1 T water
salt & pepper

1. Prepare millet per package instructions, though I like to cook them in vegetable broth rather than water, just saying. When all the liquid is gone, set aside. Meanwhile, cook lentils over med-high heat in 2 cups of water, covered. Set aside.

2. In a large serving bowl, combine the warm lentils and millet with the red onion and red pepper.

3. Combine everything from the garlic to the salt & pepper in a small lidded jar, taste and adjust seasoning, if necessary. Pour dressing over salt and toss well. Eat salad warm or cold.


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