I thought it would be interesting to make a salad with three flavors of carrots. Each color of carrot has a naturally different flavor and I picked different spices or seasonings that influenced me by their colors. This is a very light salad that is healthy and low in fat. Not too spicy but flavorful. Every bite is different because the three carrots have been seasoned differently.

Ingredients

2 Cups Cooked Millet

6 Rainbow Heirloom Carrots (Cut in small bite sized pieces)

About a pound of Heirloom Tomatoes (Cut in small pieces)

2 cloves Garlic (minced)

1 small Hot Pepper (minced I used a Chili de Arbol)

Handful of Korean Leek Tops (minced)

About 2 Tablespoons Fresh Chopped Parsley

Juice from 1 Meyer Lemon

About a Cup of Non-Fat Farmers Cheese

Handful of Roasted Pumpkin Seeds

Extra Virgin Olive Oil (for drizzling)

1/2 teaspoon Yellow Curry

1 tablespoon Date Molasses

good pinch of Saffron

1 teaspoon Kosher Salt

Fresh Ground Sea Salt

Fresh Ground Black Pepper

Prepare your Millet similar to preparing arborio rice or Israeli Cous Cous. Put your millet in pot and toast with a little Extra Virgin Olive Oil.

Eyeball (or measure) You need 2 parts water per one part Millet. Add your water and about a teaspoon of Kosher Salt and bring to boil, Cover and let simmer for 15 minutes. Remove from heat and fluff. Set aside.

Your oven needs to be set at 400 degrees.

Top your cut tomatoes with the minced garlic, hot pepper and Korean Leeks. Drizzle with Extra Virgin Olive Oil.

Your Heirloom Carrots need to be separated. Either use three small pans or use aluminum foil to make them separate. The Carrots should have been drizzled with Extra Virgin Olive Oil.

Sprinkle the yellow carrots with curry

Pour about a tablespoon of Date Molasses on the red carrots

Add a Good pinch of Saffron to the Orange Carrots

the carrots need about a 1/4 cup of water each and need to be covered with foil.

Put your Covered Pan of Carrots on your middle oven rack.

Put your uncovered tomatoes on your lower oven rack.

After about 1/2 hour your tomatoes should be done. Remove tomatoes and set aside. Season with fresh crushed Sea Salt and Fresh Ground Black Pepper.

Your carrots should be fork tender. Remove foil and put them back in the oven on your upper rack and let them cook 15 more minutes so they brown up a little bit.

Add your Tomatoes, Carrots, Fresh Meyer and Lemon Juice to the millet and stir. Season with more Fresh Crushed Sea Salt and Fresh Ground Pepper to taste. Top with dabs of Farmers Cheese, Fresh Parsley and Roasted Pumpkin Seeds.

Some substitutions can be made but the end results will differ.