Cooking leftovers; Warm Winter Salad
It’s been a cold few days lately so I though I’d share a super easy way to warm up and use up your leftovers…
Whenever I roast vegetables in the oven I make a HUGE batch of all my in-season, favorite veggies - especially sweet root-vegetables.
Try onion, carrot, rutabaga, squash, pumpkin, sweet potato etc. I also love adding cauliflower and Brussels Sprouts. I drizzle on olive oil, sea salt and pepper and cook at 375F for 30 minutes stirring occasionally.
And the same goes for cooking grains ( remember to soak them over night…)
I’ll cook a lot when I’m at it. And - ta da - I’m left with a bunch of delicious leftovers!
So, to the Warm Winter Salad;
Mix together your leftover roasted vegetables and a cup of your grains in a pot with a splash of water. Reheat!
Then - stir in chopped fresh herbs such as parsley or cilantro and the juice of half a lemon and a pinch of sea salt.
Add a big spoon of hummus or guacamole on top and enjoy a delicious 5 minute meal.
Root vegetables with millet and hummus
