Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 beetroot, cooked, preferably vacuum-sealed
- 100 g feta cheese
- 90 g millet
- water
- 50 g walnuts
- 1 teaspoon Dijon mustard
- 2 teaspoons acacia honey
- 2 teaspoons lemon juice
- 3 teaspoons olive oil
- Sea salt and pepper
- Cinnamon powder
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Wash off the millet and briefly bring to the boil in twice the amount of water. Then simmer for about 20 minutes until the millet grains are soft.
- Cut the beetroot into cubes. Crumble the feta. Chop the walnuts and toast them in a pan without fat.
- Make a dressing from mustard, honey, lemon juice and olive oil and season with salt, pepper and cinnamon. I like to pour all the dressing ingredients into a glass and shake it until it becomes a homogeneous mass.
- Carefully mix the cooked millet, feta and beetroot and pour the dressing over them. Chop the parsley and sprinkle on top. Garnish with the roasted walnuts.
- The salad can be eaten warm or cold.
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