Citrus Beet Bowls
with Pesto Millet & Marinated White Beans
- 1 red beet
- ½ cup millet
- 13.4 oz butter beans
- 1 avocado
- 1 navel orange
- ¼ oz fresh oregano
- 2 tbsp vegan basil pesto
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Small saucepan with lid
- Baking sheet
Preheat the oven to 425°F. Peel and cut the red beet(s) into 1 inch cubes. Add cubed beets to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil and a pinch of salt and pepper. Roast until tender, 17 to 20 minutes.
Add the millet to a small saucepan over medium-high heat. Toast until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup (2 cups) water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat and set aside, covered.
Drain and rinse the butter beans. Halve the avocado(s), remove the pit(s) and dice the flesh. Zest and halve the navel orange(s), and cut one half (1 navel orange) into wedges. Pick the oregano leaves. Add butter beans, diced avocado, just 1 tsp (2 tsp) orange zest and 1 tbsp (2 tbsp) orange juice, oregano leaves, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to a medium bowl. Toss the marinated white beans.
Add pesto to the cooked millet and stir. Divide the pesto millet and marinated white beans between bowls. Top with roasted beets and serve with orange wedges. Sprinkle bowls with remaining orange zest. Bon appétit!