Cauliflower Beet Millet Bowl

We tend to have a lot of cooked beets in knocking around in the fridge. Last night I was thinking about what to eat for dinner and rustled up this beauty.

The beets will turn the cauliflower pink! So it’s like a totally pink bowl. It’s so pretty.

If you don’t have any leftover beets, you can boil them in water for 45 minutes until fork tender.

INGREDIENTS

For the vegetables:

  • 1 tbsp olive oil
  • 1 red onion, cut into strips
  • 200g cauliflower, cut into thin slices
  • 2 cooked small beets, peeled and cut into slices
  • 100g baby spinach
  • 3 tsp capers (or sub chopped green olives)
  • Salt & pepper

For the millet:

  • 1 cup millet
  • 2 cups water
  • 1 vegetable stock cube
  • 1 bay leaf

To serve:

  • 1 tsp hulled hemp seeds
  • 1 tsp olive oil

  1. In a cast iron skillet add the 1 tablespoon of oil and heat on a medium heat. Add the sliced onion. Cook for 2-3 minutes until the onions soften.
  2. Start the millet, in a saucepan add the millet, water, stock cube and bay leaf. Heat the pan on a high heat until the water begins to boil. Once the water boils, turn the heat down to low and cover. Set a timer for 15 minutes.
  3. Add the sliced cauliflower to the skillet and cook for 4 minutes until the cauliflower takes on some colour.
  4. Add the spinach. Stir until the spinach is wilted.
  5. Add the capers and stir well. Season with salt and pepper.
  6. Once the millet has cooked, fluff it with a fork. Discard the bay leaf.
  7. Add the millet to a bowl, top with the cauliflower and beets. Drizzle with the teaspoon of olive oil and top with the hemp seeds.

 

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