Some of the best foods come in layers – think cakes and dips. This salad features four tiers: a base of millet and spinach, a bed of roasted beets, a layer of strawberries and a topping of basil, mint leaves and hazelnuts. It’s vegan, gluten-free and a great addition to any dinner or get-together.
2-1/2 cups Bob’s Red Mill Millet, cooked and cooled
1 bunch spinach, chopped or torn
3-4 medium-sized beets, roasted, skinned and sliced
10-12 strawberries, sliced into quarters
1/2 cup raw hazelnuts, chopped
Fresh basil, chopped
Fresh mint leaves
- In jar with tight fitting lid, combine dressing ingredients; cover and shake vigorously for 15-20 seconds.
- In large bowl, combine spinach leaves and millet. Pour half the dressing over mixture and toss to fully coat. On large platter, spread mixture evenly to create a bed for the salad.
- In separate bowl, pour remaining dressing over roasted beets. Toss to fully coat, then spoon onto platter.
- Top with strawberries, basil, mint and hazelnuts.