Millet, Carrots and Kale

Odin enjoyed this meal so much he showed us his sign for "more" for the very first time! What a brilliant boy we have. :) I made the millet using this same process I've blogged about before. The carrots were roasted at 400 degrees for 30 minutes with olive oil and salt. The kale was chopped and added to the carrots to roast for the last 8 minutes. Pureed some of the veggies for Odin to enjoy with his millet, while the rest of us threw the veggies into our burritos. Enjoy! Odin did.

Roasted Beet Salad

INGREDIENTS:
8-10 beets, rinsed and trimmed
1 fennel bulb, rinsed, trimmed and diced
3 scallions, rinsed, trimmed and thinly sliced
2 garlic cloves, minced
1/4 cup cilantro, minced
2-3 Tablespoons of sunflower oil
1 Tablespoon balsamic vinegar
salt and pepper to taste
pumpkin seeds, garnish

Preheat oven to 400. Place beets in a baking dish along with about 1/4 inch water. Cover with foil (optional - experiment and see what you like best) and roast until tender but still firm (30-40 minutes). Larger beets will take longer than others. Let beets cool. Once cool, the skins will easily slide off. Slice and add to salad.

While waiting for beets to cook and cool, Add fennel, scallions, garlic and cilantro in your salad bowl. Drizzle with oil, vinegar and s&p. Let this marinate in fridge while beets cook and cool. Add beets when ready. Serve immediately or chill in fridge until ready to serve. To serve, sprinkle with pumpkin seeds and on a bed of lettuce.