Naturally Ella · by Erin Alderson
Roasted Beet and Millet Spinach Salad
NUTRITION · PER SERVING35M COOK
CAL 53%·PRO 50%
CARBS 143G54% OF CAL
30G FIBER12G ADDED40G INTRINSIC62G OTHER51G TOTAL SUGAR
FAT 47G40% OF CAL
7G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets and nutty millet on a bed of fresh spinach with a light vinaigrette and thyme. Earthy and slightly sweet with a satisfying grain component. A vegetarian main salad that works for lunch or dinner.
mainmediterraneansalad🔥 ovendairy freegluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 6-8 large golden beets
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/2 cup millet
- 1 1/2 cups water
- 2-3 large handfuls of spinach
- Dressing:
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon each: thyme, parsley, rosemary, and sage
- 2 teaspoons honey
At a glance
PER SERVING · TIME 35M
CAL 53%·PRO 50%
CARBS 143G54% OF CAL
30G FIBER12G ADDED40G INTRINSIC62G OTHER51G TOTAL SUGAR
FAT 47G40% OF CAL
7G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1071mg
- Total sugar
- 51g
- Added sugar
- 12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3024mg
- Calcium
- 267mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1071MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.