Ingredients

• 2-1/2 cups Hulled Millet cooked and cooled, see notes
• 3-4 Medium Sized Beets roasted, skinned, and sliced, see notes
• 1 bunch Spinach washed and rough chopped or torn
• 10-12 Strawberries washed, hulled, and sliced into quarters
• Fresh Basil rough chopped, for topping
• Fresh Mint small whole leaves, for topping
• 1/2 cup Raw Hazelnuts chopped

• 1/2 cup Olive Oil
• 1/4 cup Red Wine Vinegar
• 1 tsp Dijon Mustard heaping teaspoon
• 1 Shallot diced
• 1 tsp Sea Salt
• 1 tsp Black Pepper

Instructions

1. Add all dressing ingredients into a jar with a tight fitting lid, cover and shake vigorously for 15-20 seconds.

1. Layer 1: Place the spinach leaves and millet into a large bowl. Pour half the dressing over the mixture and toss to fully coat. Then, evenly spread the mixture onto a large platter to create a bed for the salad layers.
2. Layer 2: In a separate bowl, pour the other half of the dressing over the roasted beets. Toss to fully coat, then spoon the prepared and dressed beats over the bed of greens and millet.
3. Layer 3: Add the strawberries.
4. Layer 4: Sprinkle the chopped basil, whole mint leaves and chopped hazelnuts. Serve and enjoy!