Millet Salad with Roasted Vegetables Chickpeas and Beetroot Recipe

Item: Millet Salad with Roasted Vegetables Chickpeas and Beetroot
Author: Mons Flavors

Millet Salad with Roasted Vegetables Chickpeas and Beetroot

Prep time:
10 mins

Total time:
40 mins

Servings:
4

Ingredients:

1 cup millet

2 carrots (peeled and sliced)

3 Potatoes( medium size peeled and sliced)

1 can chickpeas (cooked)

4,5 beetroot (cooked

1 large red onion( cut length wise)

1 teaspoon lemon juice

1 Tablespoon dish delicious blend

3tablespoon olive oil

salt and pepper to taste

1 tablespoon hemp seeds

1/4 cup coriander leaves

Micro greens handful of your choice

1/4 cup nuts of your choice (raisins, almonds, cashewnuts)

This millet salad is packed with seasonal colorful vegetables and flavored with the most aromatic spice blend Dish Delicious. I am sharing this Autumn inspired salad using millet as there are not many recipes around this underestimated grain. Millet comes in FOH MAP grain list which means food that comes from an ancient seed and is naturally gluten- free. So people who struggle to substitute there grains when they have gluten allergies or people who are looking for grains which are great source of fiber, iron, magnesium, and vitamins then this salad will be a must to have as this recipe defiantly ticks all the boxes in all aspects. Serve it warm as a side dish or a main and enjoy this coming winter !

Method:

Bring a large pan of salty water to boil water, then add millets, cook until its done takes about 15, 20 minutes or cook as instructed on the package

Set oven at 240C fan mode

In a baking tray, add chickpeas, sliced potatoes, sliced carrots, sliced beetroot, drizzle olive oil, dish delicious blend, salt and pepper as per your taste gently rub everything until well incorporated, roast for 20. 25 minutes

Mix occasionally while roasting to ensure they are evenly cooked

In a large bowl add millet, drizzle olive oil, lemon juice, chopped coriander leaves, almonds, hemp seeds, additional salt and pepper to taste, fluff with fork serve it with roasted vegetables on top with yogurt or mint chutney

Notes:

I used tin beetroots in the recipe but roasted them, you can choose to keep it as it is
You can add goat cheese, feta cheese, pickled olives for extra flavors
You can serve it with a pan fried fish or roasted chicken to make this a main dish