Millet Arugula Salad with Almonds and Beets
Ingredients
- 4 cups arugula
- 1 cup Millet, cooked
- 2 Beets
- 1/2 cup Almonds, chopped
- 1/3 cup Parmesan cheese, grated
- 1/2 cup + 4 Tbsp extra virgin olive oil
- 1/4 cup lemon juice
- Grated zest of 1/2 lemon
- • Sea salt and pepper to taste
Servings:
Units:
Instructions
- Method: - Clean and quarter beets, wrap in tinfoil and roast for 30-60 minutes or until easily pierced with a fork. When they’ve cooled enough to handle, peel off skins and chop into one inch squares - While beets are roasting prepare salad dressing by combining lemon juice, olive oil, sea salt and garlic clove in a small bowl and mixing. Set aside. - Prepare millet according to package instructions (here is another great resource for millet cooking instructions!) - In a medium serving bowl combine arugula and millet, mix well with dressing. The millet will soak up the dressing and become extra flavorful. Add beets, chopped almonds and serve immediately!
- Wash, peel and chop beets into 1" pieces. Toss in a bowl with 4 tablespoons olive oil and sea salt and pepper. Place the beets on a foil lined baking sheet and roast for 25 to 30 minutes, or until tender when pierced with a fork. Allow to cool completely before serving.
- Prepare salad dressing by combining remaining olive oil, lemon juice, lemon zest and parmesan cheese in a shaker or mixing bowl and shake or whisk until well blended.
- Place the millet in a pot with two cups of cold water. Bring to boil, then turn the heat down to low and cover the pot. Cook for 10-15 minutes, or until all the water is absorbed and the millet is tender. Add 1/4 cup of salad dressing and stir well with a fork to completely coat the millet in the dressing. Allow to cool completely before serving.
- Combine cooled millet, arugula, beets and almonds in a bowl. Toss with desired amount of salad dressing and serve.
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Open-Faced Sprouted Beer Bread Burger
Ingredients
- 1 package Sprouted Beer Bread Mix OR Sprouted Gluten-Free Beer Bread Mix from HealthyFlour.com
- 12 oz bottle beer (not light)
- 1/4 cup organic butter, melted
- White Oak Pastures Grassfed Beef
- garlic aioli
- provolone cheese
- arugula
- Sump'n Hot Gourmet Sauce
Servings:
Units:
Instructions
- Preheat oven to 350°.
- In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of beer, gluten-free beer or hard cider, and ¼ cup butter or 3 tablespoons coconut oil, melted.
- Stir until blended.
- Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean.
- Prepare your favorite hamburger mix, using White Oak Pastures Grassfed Beef or other local grassfed beef. Patty and grill burgers to desired doneness.
- Slice bread and serve burger on beer bread with garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce.
Recipe Notes
Where to Buy:
Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!
For White Oak Pastures grassfed beef, visit www.whiteoakpastures.com.
Find Sump'n Hot Gourmet Sauce here: www.sumpnsauces.com.
Variations:
- Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
- Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread
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