Hey peeps! November, can you believe? Time to get these hats and scarves out! Season for turning the indoor heating is officially open! And all what I want to eat is warm, comforting and cozy food that makes me feel good. So today’s recipe is all about that. Food that makes you feel good!
As much as I loooove beetroots, I do not eat anywhere near enough of these, so the excitement of seeing fresh, locally grown beets the other day in the farm shop, was real! And the idea for this roasted vegetable salad with millet was born. Delicious, sweet and roasted flavours of butternut squash and beetroot are just perfect for this time of the year!
Plus both of these bad boys are packed with great nutrients, so not only they taste awesome, they will make you feel awesome and potentially, if you don’t think you already do, they will make you look awesome 🙂 Just in case if you unfamiliar with benefits of butternut squash, let me tell you what is it full of!
Firstly, low in fat and packed with dietary fiber- making it a super heart- friendly choice. Then, there is all the potassium, important for your bone health. And last but not least, vitamin B6, essential for proper functioning of our nervous and immune systems.
So what about beetroots? It turns out, they are very similar to butternut squash when it comes to main nutrients, but they are also high in vitamin C, and we all know how much of that we need at this time of the year! They are also loaded with folic acid and iron, which are good for any time of the year 😉
When I was growing up, we always had beetroots in the house. Pickled beetroot salad or Borscht are just a couple of the eastern- European classics, and we always had (and still do!) never ending supply of them. It’s almost as if my mum has got this secret beet factory, hidden somewhere in the house, ensuring that stock levels of beetroots never go low!
Perhaps it’s a coincidence, but we never used to get ill as kids. So call me crazy, but I think it may have something to do with eating an excessive amounts of beets all year around 🙂 I swear that the only thing that convinced me to reach out for a beet was it’s awesome, sweet taste, which is even better, deeper and more awesome when roasted!
I am a huge fan of roasted vegetables, if you read my post about roasted pumpkin soup, you know I do prefer to roast my veggies rather than boil. So what if it takes a bit longer? Aren’t all the good things take time? It’s so worth the extra wait (and we are talking an hour, an hour to make this delicious bowl of goodness), and I promise you, there is a BIG difference in flavours when it comes to roasting!!!
Finally, there is roasted garlic dressing. And I can shamelessly admit, I could eat roasted garlic for the rest of my life, and I will be happy (others, interacting with me, not so much)! It becomes super soft, milder and sweeter,perfect to mix into a light dressing, which this salad is finished off with. I would recommend throwing an extra one in there, just in case if you get hooked on it (especially on a slice of toast!).
As it’s this time of the year again, when all what we want is to stay next to the radiator, this roasted vegetable salad with millet is a perfect companion for cozy days in. And it is so easy to make! I have used millet in this recipe, but buckwheat or quinoa will also work very well.
So go ahead, treat yourself to this tasty bowl of delicious, seasonal veggies and feel good for it! Simple, comforting food, which tastes great every time!
Speak soon! X
- 4 large raw beetroots peeled and sliced into wedges
- 1 medium butternut squash peeled, deseeded and cut into the same chunks as beetroot
- 4 red onioins sliced into wedges
- 2 tbsp olive oil
- 200 g cooked millet
- 1 garlic bulb
- 1 tbsp lemon juice
- 3 tbspextra virgin olive oil
- 1 tsp agave nectar
Heat the oven to 220 C.
Put the beetroot, squash and red onion in a large roasting tin.
Cut the top off the garlic bulb (garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin.
Season the vegetables and pour the remaining olive oil over them. Roast for 40- 45 minutes, turning the vegetables half way through.
Set the garlic bulb aside, mix roasted vegetables with cooked millet.
To make dressing, carefully squeeze the roasted garlic from the bulb into a bowl, add lemon juice, oil and agave, add some seasoning and mix.
Pour dressing over salad, enjoy!