Elevate your salad game with this millet and roasted beet salad. Combining the earthy sweetness of roasted beets with nutty millet, fresh greens, and a tangy dressing, this salad is perfect for a light lunch or as a side dish. Packed with nutrients and bursting with color, it’s both healthy and delicious. Let’s get started!

Ingredients:

• For the Salad:
  • 1 cup millet
  • 2 cups water or vegetable broth
  • 1/4 teaspoon salt
  • 4 medium beets, peeled and cut into wedges
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups mixed greens (spinach, arugula, or your favorite mix)
  • 1/4 red onion, thinly sliced
  • 1/2 cup crumbled goat cheese or feta cheese (optional)
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup dried cranberries
• For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

1. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of water or vegetable broth and 1/4 teaspoon salt to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
2. Roast the Beets:
   • Preheat your oven to 400°F (200°C).
   • Place the beet wedges on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
   • Toss to coat the beets evenly and spread them out in a single layer.
   • Roast in the preheated oven for 30-35 minutes, turning halfway through, until the beets are tender and caramelized. Let them cool slightly.
3. Prepare the Dressing:
   • In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
4. Assemble the Salad:
   • In a large salad bowl, combine the cooked and cooled millet, mixed greens, and thinly sliced red onion.
   • Add the roasted beets, crumbled goat cheese or feta (if using), chopped walnuts or pecans, and dried cranberries.
   • Drizzle the dressing over the salad and toss gently to combine.
5. Serve:
   • Serve immediately, garnished with extra nuts or cheese if desired.

Tips and Variations:

• Extra Vegetables: Add roasted carrots, sweet potatoes, or butternut squash for more color and flavor.
• Protein Boost: Top the salad with grilled chicken, shrimp, or tofu for added protein.
• Make Ahead: Prepare the millet, roast the beets, and make the dressing in advance. Assemble the salad just before serving.
• Vegan Option: Use a plant-based cheese alternative or omit the cheese altogether, and use maple syrup instead of honey.

Enjoy this millet and roasted beet salad as a vibrant and nutritious dish that’s perfect for any occasion. The combination of earthy beets, nutty millet, fresh greens, and tangy dressing makes for a delightful and satisfying meal. Happy cooking!