chilled beet and millet salad


It was a rude awakening coming back to the farm.  4 days off from farm work is a major reality check.  My body aches!  The heat, my back, my hamstrings, and my overall ability to make rational decisions at work is totally not there.  Lesson learned.  Vacation=aweful re-entry into the farm world.

Taylor and I have not been happy campers.

However, as with all things in life, things still must get done.  Tomatoes need to get harvested, lettuce needs to get washed, and weeds need to get pulled.

In short, we’ve been very busy since we returned.

Thank god for good nourishing food to get us back on track.

Chilled beets and millet salad over kale.  If this doesn’t put a spring into your step I don’t know what to tell you!

Easy, delicious, and healthy.  Win, win, and win!

For the salad:

3 large cooked beets, chilled for at least 1 hour

1 cup cooked millet, (you could also use quinoa or your favorite grain of choice) at room temperature, or chilled

1 large bunch of curly kale, torn into bite sized pieces

2 cloves of garlic

2 tbs. red wine vinegar

1 tbs pure maple syrup

3 tbs extra virgin olive oil

salt and pepper to taste

Saute your kale in a little olive oil and the garlic.  Cook until kale is slightly wilted and bright green. About 7 minutes. Remove from heat.

Whisk together the vinegar, maple syrup, and olive oil.  Season with salt and pepper.

Arrange kale on plates and top with a few spoonfuls of millet and beets.  Drizzle salad with dressing and serve.


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