Aromatic and nutritious vegan salad with millet, black beans and beetroot. Topped off with a fine dressing of olive oil, balsamic dressing and pecans. Perfect as a side dish or main course together with fresh sourdough bread. Vegan, gluten-free and nutrient-rich.
Cook millet according to package instructions. Wash briefly in hot water beforehand to remove bitter substances. 100g uncooked millet grains yield 300g cooked millet.
FOR THE DRESSING provide a small bowl. Pour in olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper and mix with a spoon. Set aside.
30 ml Olive oil, 30 ml Balsamic dressing, 15 ml maple syrup, 2 tbspn Mustard, ½ tbspn Salt, Pepper to taste
FOR THE SALAD Place millet, beet, black beans and pecans in a large salad bowl and pour dressing over. Mix well and, if possible, leave in the refrigerator for another 2 hours. Season to taste and divide into plates before serving. Top with fresh parsley and black sesame seeds and enjoy!
Pepper to taste, 300 g Millet, 500 g beet, 240 g black beans, 50 g Pecans, Fresh basil
Store remaining lettuce in an airtight container in the refrigerator for up to 4 days.