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December 14, 2011

Susie's Scarlet Millet

A colorful, healthful salad


  • Michelle Riley/The HSUS

Serves 4

5 medium beets/beetroots
1 cup (225g) millet
1/2 cup (115g) freshly chopped parsley and/or fresh dill
1 clove garlic, minced or pressed
Himalayan or Celtic sea salt
freshly ground pepper
3-4 tablespoons extra-virgin olive oil, first cold pressed
1-2 tablespoons white balsamic vinegar
1 Hass avocado, chopped (optional)

Wash each beet well and remove the greens and the little root. Quarter each beet and put the pieces in a pot and cover with water. Cook on medium-high until tender (not mushy), about 30 minutes. Remove the beets with a slotted spoon, reserving the cooking water, and chop into bite-sized pieces in a large bowl.

Take 1 3/4 cups (approx 435ml) of the cooking water, now red from the beets, and bring it to a boil. Add the millet. Stir, cover, and reduce the heat to low. Cook until the millet soaks up all the water, 20-25 minutes. The millet will seem a little mushy at first but as it cools, it will loosen up and be more like rice.

Chop the parsley and/or dill and add to the bowl. Add the millet and mix. Add the garlic, salt and pepper, olive oil, and vinegar in small amounts, to taste.

Garnish with the chopped avocado, if desired.

Recipe courtesy of Susie Castillo, Miss USA 2003. Read about Susie's thoughts on Meatless Monday.


(per serving)

Calories: 273
Fat: 19g
Sodium: 85mg
Carbs: 21g
Protein: 4g
Fiber: 5g

Read more from the Guide to Meat-Free Meals