Summary

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

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Instructions

1. 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.
2. Cut the beetroot into cubes. Crumble the feta. Chop the walnuts and toast them in a pan without fat.
3. 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.
4. 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.
5. The salad can be eaten warm or cold.