*Recipe derived from Skinny Bitch in the Kitch.
Serves about 6
4 beets, trimmed, peeled, and cut into ¾-inch cubes
4 rutabagas, trimmed, peeled, and cut into ¾-inch cubes
4 turnips, trimmed, peeled, and cut into ¾-inch cubes
3 tablespoons raw tamari
1 tablespoon safflower oil
¾ cups low-sodium vegetable stock
1 ½ cups hulled millet
¼ teaspoon fine sea salt
½ cup chopped cashews
Preheat oven to 375°F
In a large bowl combine the beets, rutabagas, turnips, tamari, and safflower oil. Spread the mix onto two large rimmed backing sheets and bake for 30 minutes. One pan at a time, remove the pans from the oven, toss the veggies, and spread them back out. Cook for another 30 minutes, or until the vegetables are tender and nicely caramelized.
Meanwhile, in a 3- to 4-quart saucepan over high heat, combine the stock, millet, and salt. Bring to a boil, reduce the heat to a simmer, cover, and cook for 15 minutes, or until the millet is tender. Remove from the heat, fluff with a fork, cover, and set aside until the vegetables are done.
To serve, transfer the millet to plates or a platter, top with the vegetables, and sprinkle with cashews.