The earthy flavors of beets, the creaminess of feta cheese, and the freshness of mint leaves come together in this tasty and healthy salad. This salad has a great mix of tastes and textures, so it goes well with any meal.
Ingredients: 1 cup millet. 2 cups water. 2 medium-sized beetroot, peeled and diced. 1/2 cup crumbled feta cheese. 1/4 cup fresh mint leaves, chopped. 2 tablespoons olive oil. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon paprika. Salt and pepper to taste. Juice of 1 lemon.
Instructions: Rinse the millet well and let it drain. Put 1 tablespoon of olive oil in a saucepan and heat it over medium-low heat. Put in the cumin seeds and let them pop for a few seconds until they smell good. Add the millet and stir it in. Saut for two to three minutes, until it starts to toast a bit. Salt, pepper, and coriander powder should be added. Pour the spices over the millet and mix it well. Add 2 cups of water and bring to a boil. Lower the heat, cover, and simmer for 15 to 20 minutes, or until the millet is soft and the water is absorbed. Use a fork to fluff it up, then let it cool down. Put the rest of the olive oil in a different pan and heat it over medium-low heat. Put in the diced beets and cook them for 5 to 7 minutes, until they are soft and slightly caramelized. Take them off the heat and let them cool down. Put the cooked millet and sauted beetroot in a large bowl. Crumble some feta cheese and chop up some mint leaves. Add all the ingredients and gently toss to mix them. Add more salt and pepper to taste after adding the lemon juice to the salad. Put the salad in the fridge for at least 30 minutes before you serve it. You can eat the Spiced Millet Pilaf as a light meal or as a side dish with the Beetroot, Feta, and Mint Salad.
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