Roasted beetroot and millet salad

ingredients

• Roasted beetroot and millet salad

  • 1 kilogram baby beetroots, unpeeled, trimmed
  • 1/4 cup (60ml) olive oil
  • 2/3 cup (130g) hulled millet
  • 2 cup (500ml) water
  • 1 medium fennel (300g), sliced thinly
  • 1/2 small red onion (50g), sliced thinly
  • 6 stalks rainbow chard, shredded finely
  • 1/3 cup (45g) coarsely chopped, roasted unsalted pistachios
  • 2 tablespoon coarsely chopped fresh dill
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

• Harissa dressing

  • 1/4 cup (60ml) olive oil
  • 3 teaspoon sherry vinegar
  • 3 teaspoon harissa
  • 1 tablespoon lemon juice

method

• Roasted beetroot and millet salad

  • 1

    Preheat oven to 200°C. Line an oven tray with baking paper.

  • 2

    Place beetroot on tray; drizzle with oil. Roast for 50 minutes or until tender. Peel and discard skins; halve or quarter beetroot depending on size.

  • 3

    Meanwhile, place millet in a medium saucepan, cover with water; bring to the boil, stirring occasionally. Reduce heat; simmer, for 15 minutes or until millet is almost tender. Drain. Return millet to pan with remaining oil; cook, stirring, over medium heat for 3 minutes or until millet is dry. Season to taste.

  • 4

    Meanwhile, make harissa dressing: Place ingredients in a screw-top jar; shake well. Season to taste.

  • 5

    Place beetroot and millet in a large bowl with fennel, onion, chard, pistachio, herbs and dressing; toss gently to combine.

notes

Harissa is a hot chilli paste; there are many different brands available on the market, and the strengths vary enormously. Harissa in a tube is generally much hotter than brands from a jar. Taste a little first before using. In ancient times millet was more widely consumed in Asia than rice is today. Like rice it is gluten free, making it suitable for those on low, or gluten-free diets. It is almost always sold in its wholegrain form in health food stores and so provides fibre, B group vitamins and plant proteins.