top of page

Vegetables w/ Cashew Millet

*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.

Raw Cashews