Ingredients

  • 8 small beets, washed and cut into quarters
  • 2 small turnips, cut into quarters
  • 3 small parsnips, cut in half
  • 3T + 1/4 C Herbes de Provence Infused Olive Oil
  • 2T + 1/4 C Cranberry Pear White Balsamic
  • 1 T freshly grated ginger
  • 2 C cooked millet
  • 1/2 C dried cranberries
  • 1/2 C roughly chopped walnuts
  • 1/4 C your favorite blue cheese, crumbled
  • Freshly chopped parsley

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Preparation

  • Preheat over to 400 degrees. Soak cranberries in 1/4 c cranberry white balsamic with grated ginger
  • Meanwhile, prepare the millet: rinse 1 C of millet under cold water and strain. Heat a small pan, add the millet and keep stirring. the millet should become fragrant and hot to the touch. Cover with 2 C of water and add a pinch of salt. Cook 20 minutes covered, on low heat. Remove and let rest for 5 minutes, covered. Fluff with a fork.
  • Place all of the cut vegetables on a baking sheet.Drizzle with 3T herbes de provence and 2T cranberry pear balsamic, season with salt. Cook 20 minutes on one side; turn and cook 20 minutes until tender and caramelized.
  • Strain the cranberries, whisk 1/4 C herbes de provence oil onto the cranberry pear and ginger. Dress the root vegetables and millet separately.
  • Plate the millet first and place root vegetables on top. Finish with crumbled cheese, cranberries, walnuts, and parsley.