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Nourishing Root Vegetable Salad

  • Author: Serena Poon


  • 1 beet
  • 1/2 fennel bulb
  • 2 cloves of garlic
  • 3 tbs avocado oil
  • 1/2 cup dry millet
  • 3 stalks of collards
  • 1 cup mushrooms
  • 1/4 cup walnuts


Start by chopping and roasting one beet with half a fennel bulb, a diced clove of garlic, and a tablespoon of avocado oil for about 45 minutes. Separately, cook 1/2 cup of dry millet on a stove top and mix it with a tablespoon of avocado oil once it’s cooked.

Then, sauté three stalks of collard greens in a tablespoon of oil and a clove of chopped garlic. Stir in a cup of mushrooms, 1/4 cup of walnuts, and the fennel. Mix all the ingredients together in a bowl and dress with a warm oil dressing with fresh herbs.