Millet with Roasted Golden Beets and Greens

20130112-213548.jpg

One of my many informal New Year’s resolutions is to slow down and take pleasure in even the little things. I have a horrible tendency to rush everything. I often just want to hurry up and get to the end of things (ahem, school) and don’t think to enjoy the process. Well, by January 2nd I had already forgotten about this particular resolution. That morning, I rushed to the grocery store to quickly grab what I needed and sprint back home. After unloading my groceries into the trunk of my car, I started running with the cart to put it back, hit a bump in the concrete, and went tumbling to the ground, but not before flipping over the cart first. The result was a bruised shin and hands, but, more painfully, a bruised ego. Like any bumbling fool, I jumped to my feet to look around and see if anyone else had witnessed my embarrassing fall, and then I scrambled to get my cart upright so that I could run back to my car and hide my shame. Because I bruise like a peach, I still have a purple lump on my shin that serves as a constant reminder of the importance of this  resolution.

This morning when I woke up, the sun was shining and I felt refreshed after a long night of good sleep. This time when I went to get groceries, I took my time and enjoyed the experience; when I’m not trying to rush things, grocery shopping (like cooking) is a truly relaxing and therapeutic experience for me. It actually calms me down. Not to mention, when I take my time, I usually stumble upon amazing foods that I’ve never tried before. For example, I recently bought golden beets for the first time and instantly fell in love :)

20130112-213609.jpg

To my surprise, these beautiful golden beets, unlike their deeply-hued red brothers, don’t make a gigantic mess of your hands and cutting boards. Instead, you can easily peel and slice these beauties and they’re ready to enjoy in no time! And when roasted, they caramelize on the outside and take on a smooth, buttery-sweet flavor that is truly out of this world! Now, every time I’m at the grocery store, I snag another bundle because they never seem to last more than a couple of days. My hubby is convinced I’m going to turn into a beet because I’ve made this Millet with Roasted Golden Beets and Greens dish three times in the past week. I can’t seem to get enough of it!

20130112-213647.jpg

Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Tbs. + ½ Tbs. melted coconut oil
  • 2 large or 3 small golden beets, peeled and sliced into wedges (be sure to buy the beets with their greens still attached)
  • salt and pepper, to season
  • ⅔ cup millet, soaked and rinsed
  • 2 cups filtered water
  • 2 cloves garlic, minced
  • ½ sweet onion, roughly chopped
  • fresh beet greens, thinly sliced
  • ⅓ cup sundried tomatoes, thinly sliced (I use dried and rehydrate them in warm water, draining off the liquid when soft)
  • ¼ cup pine nuts
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Lightly toast the pine nuts on a baking sheet for 10-15 minutes, or until fragrant. Set aside.
  3. Combine the golden beet wedges with coconut oil, sea salt, and pepper and toss until evenly coated. Transfer the beets to a parchment-lined baking sheet and bake for approx. 45 minutes, or until tender, flipping halfway through.
  4. While the beets are roasting, prepare the millet. Bring the 2 cups of water to a boil in a saucepan. Add the rinsed and drained millet to the water, cover with a lid, and turn the heat down to Low. Simmer the millet for 15-20 minutes, or until most of the liquid has been absorbed. Remove the pan from the heat, strain the millet (if necessary), fluff with a fork, and set it aside.
  5. Heat the remaining ½ Tbs. of coconut oil in a large sauté pan over Medium heat. Sauté the garlic and onion for approx. 5 min., or until the onion is translucent. Add the beet greens and lightly sauté, just until the color has turned to a more vibrant green, approx. 5 min. more.
  6. In a large bowl, combine the beets, millet, beet greens, sundried tomatoes, and pine nuts. Season with salt and pepper to taste.
  7. Serve and enjoy!

I’m curious, what do you do to calm yourself down and really relax? And how often do you take the time to do it?

7 thoughts on “Millet with Roasted Golden Beets and Greens

  1. OMG I’m making this for supper tomorrow night! (I already have tonight’s game plan otherwise I’d make tonight). It’s funny as I bought golden beets from the market yesterday (always buy golden now as I discovered the no-mess secret myself recently) and had no clue what to do as I’m getting a little tired of spiralizing them for salads. Sweet!
    And that sucks about your run in with the cart, I hope your bruises are healing. I used to be a super rush person (sometimes I still am). I find making sure I exercise daily gets me to slow down a bit. And lately, when I wake up in the morning, I take 15-30 minutes and just read a good book and it totally sets a relaxed tone for the day =)

    • You’re so good! I try to read everyday too (something that I enjoy and actually choose to read), but I’ve been really bad about it lately. I may have to start reading first thing in the morning like you do–I have a tendency to jump out of bed and hit the floor running, but a good book would definitely calm me down :)

  2. This recipe looks wonderful! I tried to find golden beets at our farmer’s market today but they didn’t have them. Bummer because I really want to make this!

    I understand about rushing, I do too, though having kids does force you to slow down in some ways. Then you end up rushing time so you can get your independence back, though I hear when that happens you miss the early years. A good reminder to enjoy what you have when you have it. Easier said than done!
    -Dana

    • Ha, I completely agree–easier said than done. You’re absolutely righty though, you miss out on so much by running around and rushing everything.

  3. Pingback: WIAW and No Dessert?!? | Almonds & Avocados

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: