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  • Fall
  • 1 hr
  • Serves 8

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Cranberry Pear White Balsamic Vinegar

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Herbes de Provence Olive Oil

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French Provençal Sea Salt

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Roasted Root Vegetables, Millet and Blue Cheese Salad

This dish is the perfect make-ahead first course for the holidays or large dinners. It has a beautiful, elegant presentation and is easy to prepare.

Ingredients

  • 8 small beets (golden and/or red) washed, cut into quarters
  • 2 small turnips, cut into quarters
  • 3 small parsnips, cut in half
  • 1 small celery root, peeled and cut into 1
  • 3T + 1/4 c Herbs de Provence Fused 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
  • French Provencal Sea Salt, to taste
  • freshly chopped parsley

Directions

  • 1. Preheat the oven to 400 degrees. Soak the cranberries in ¼ c cranberry pear white balsamic with grated ginger.
  • 2. 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.
  • 3. Place all of the cut vegetables on a baking sheet. Drizzle with 3T herbs de provence and 2T cranberry pear and season with salt. Cook 20 minutes on one side, turn, and cook 20 more minutes until tender and caramelized.
  • 4. Strain the cranberries, whisk ¼ c herbs de provence Oil into the cranberry pear and ginger. Dress the root vegetables and millet separately.
  • 5. Plate the millet first and place root vegetables on top. Finish with crumbled cheese, cranberries, walnuts and parsley.

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Roasted Root Vegetables, Millet and Blue Cheese Salad

  • Fall
  • 1 hr
  • Serves 8

This dish is the perfect make-ahead first course for the holidays or large dinners. It has a beautiful, elegant presentation and is easy to prepare.

Ingredients

  • 8 small beets (golden and/or red) washed, cut into quarters
  • 2 small turnips, cut into quarters
  • 3 small parsnips, cut in half
  • 1 small celery root, peeled and cut into 1
  • 3T + 1/4 c Herbs de Provence Fused 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
  • French Provencal Sea Salt, to taste
  • freshly chopped parsley

Directions

  • 1. Preheat the oven to 400 degrees. Soak the cranberries in ¼ c cranberry pear white balsamic with grated ginger.
  • 2. 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.
  • 3. Place all of the cut vegetables on a baking sheet. Drizzle with 3T herbs de provence and 2T cranberry pear and season with salt. Cook 20 minutes on one side, turn, and cook 20 more minutes until tender and caramelized.
  • 4. Strain the cranberries, whisk ¼ c herbs de provence Oil into the cranberry pear and ginger. Dress the root vegetables and millet separately.
  • 5. Plate the millet first and place root vegetables on top. Finish with crumbled cheese, cranberries, walnuts and parsley.