Roasted Root Vegetables, Millet, and Blue Cheese Salad

Ingredients

8 small Beets (golden and/or red), washed and cut into quarters
2 small Turnips, cut into quarters
3 small Parsnips, cut in half
1 small Celery root, peeled and cut into 1
3 Tbsp + ¼ cup SOOC Herbs de Provence Fused Olive Oil
2 Tbsp + ¼ cup SOOC Cranberry Pear White Balsamic Vinegar
1 Tbsp freshly grated Ginger
2 cups cooked Millet
½ cup dried Cranberries
½ cup roughly chopped Walnuts
¼ cup Blue Cheese, crumbled
SOOC French Provencal Sea Salt, to taste
Freshly chopped Parsley

Directions

Preheat the oven to 400℉. Soak the cranberries in ¼ cup Cranberry Pear Balsamic with grated ginger.

Meanwhile, prepare the millet: rinse 1 cup 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 cups of water and add a pinch of French Provencal Sea 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 3 Tbsp Herbs de Provence Olive Oil and 2 Tbsp Cranberry Pear Balsamic and season with French Provencal Sea Salt. Cook 20 minutes on one side, turn, and cook 20 more minutes until tender and caramelized.

Strain the cranberries, whisk ¼ cup Herbs de Provence Olive Oil into the Cranberry Pear Balsamic 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.