I found the most beautiful beetroots at the farmers market this weekend. Gorgeous golden beets and Willy Wonka beets. Ok, they’re not really Willy Wonkas, they’re candy cane beets, but they sure look like they came out straight from the chocolate factory.
The best part was buying the beetroots with stalks and leaves and all. I love beetroot greens, especially sauteed on low heat, they become so tender and sweet. And they’re so nutritious. So I took the opportunity to create this beautiful recipe that uses the whole vegetable, from root to leaf, nothing gets discarded. And believe me, it is DELICIOUS.
The millet is very soft and creamy from the cooked greens, the fresh beetroot is tender and a bit crunchy, and the nuts are a beautiful crunchy, toasty surprise. I you have to choose only one type of nut for this salad, I would opt for almonds. They pair so well!
If you need a step by step amateurish cooking demo of the beetroot greens, I pinned one on my insta archives so you can go have a look there.
Beetroot and millet salad with vegan ricotta and toasted almonds
- 1 handful almonds
- 1 handful walnuts
- 1 bunch of beetroot, with the greens (4 beetroots – but if your beets are large, use the all the greens and only use 2 of the beetroots)
- 2 cups millet (or quinoa or your favorite grain)
- 1 medium red onion, finely sliced
- 2 large garlic cloves, grated
- 5 TBSP herbed vegan ricotta (I used this one which I made the other day)
- salt and pepper to taste
- pinch of chili flakes
- 3 TBSP coconut oil
Maple mustard vinaigrette
- 4 TBSP cold pressed olive oil
- 2 TBSP apple cider vinegar
- 1 TBSP maple syrup
- 1.5 tsp English mustard
- Add all the ingredients for the vinaigrette to a small jar and shake it well for 30 seconds. Set aside.
- Add the almonds and walnuts to a small pan on medium heat and toast for 4-5 minutes, stirring occasionally so they don’t burn. Transfer to a small bowl and set aside to chill.
- Add the millet to a rice cooker with 4 cups water (or per your rice cooker instructions) and cook.
- To prepare the beetroot, cut off the stalks and cut the leaves in a separate pile. Wash everything really well to make sure there is no sand/dirt left.
- Cut the leaves into fine strips and set aside.
- Finely chop the stalk and set aside in a separate pile.
- Finely slice the beetroots using a mandolin on setting 1 – they should be paper thin.
- Add half the beetroot slices to a medium bowl and pour half the vinaigrette on them. Toss to coat them well and set aside.
- Add the coconut oil to a medium pan on medium heat. Add the onion and cook for 3-4 minutes until it softens.
- Add the beetroot stalks to the pan and stir. Cook until they soften, stirring occasionally. It will take a good 8-10 minutes. Add the beetroot leaves and stir through.
- Add the grated garlic, pinch salt, pinch black pepper, pinch chili and stir through. Cook for another 5 minutes.
- Add the cooked millet to the pan and toss to mix.
- Add about 3/4 of the beetroot slices to the pan and toss to mix through.
- Scoop the millet salad onto a serving platter. Top with the leftover beetroot slices, with dollops of the herbed ricotta, with the remaining vinaigrette and toasted nuts and serve warm.