Roasted beetroot and millet salad
This nourishing roasted beetroot and millet salad is the perfect balance of flavour and texture. Full of wholesome ingredients, this is one tasty dish you can feel good about eating!
- 10 mins preparation
- 1 hr 10 mins cooking
- Serves 4
Ingredients
- 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
- 1/4 cup (60ml) olive oil
- 3 teaspoon sherry vinegar
- 3 teaspoon harissa
- 1 tablespoon lemon juice
Method
- 1Preheat oven to 200°C. Line an oven tray with baking paper.
- 2Place beetroot on tray; drizzle with oil. Roast for 50 minutes or until tender. Peel and discard skins; halve or quarter beetroot depending on size.
- 3Meanwhile, 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.
- 4Meanwhile, make harissa dressing: Place ingredients in a screw-top jar; shake well. Season to taste.
- 5Place 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.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020