Congratulations to @realfoodredhead_ our Instagram Recipe Winner for June 2019 with her SPROUTASTIC Spin on No Chick Sprouted Chickpea Salad made with our Sprouted Garbanzo Beans and Sprouted Pumpkin Seeds.
- 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.