Autumn Millet Salad
This Autumn Millet Salad is a vibrant, seasonal dish that brings together earthy roasted beets, fluffy NOW Real Food® Organic Millet, and crisp kale for a colorful, nutrient-dense base. Topped with mandarin segments, crumbled herbed goat cheese, and pistachios, then drizzled with a citrusy maple-Dijon dressing, it’s a perfect balance of sweet, savory, and tangy. Serve it warm or chilled. This hearty grain salad is ideal for fall gatherings, holiday tables, or meal-prep lunches.
Ingredients
For the Salad:
2
medium red beets, peeled and cubed
2
medium gold beets, peeled and cubed
2 tablespoons
Extra Virgin Olive Oil, Organic
½ cup
Millet, Organic
4 cups
chopped kale, stems removed
⅓ cup
mandarin segments
1-2 ounces
herbed goat cheese, crumbled
2 tablespoons
chopped pistachios
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For the Dressing
3 tablespoons
Extra Virgin Olive Oil, Organic
2 tablespoons
fresh orange juice
1 tablespoon
Maple Syrup, Organic Grade A Amber Color
1 teaspoon
Dijon mustard
1 teaspoon
salt
½ teaspoon
black pepper
Directions
- Whisk together ingredients for dressing in a small bowl. Set aside.
- Preheat oven to 400ºF and line a baking sheet with parchment paper. Spread beets on baking sheet and toss in olive oil. Bake for 20-25 minutes. Set aside to cool for 10 minutes.
- While beets bake, cook millet according to package directions. Transfer hot millet to a large mixing bowl and fluff with a fork. Stir in kale to lightly wilt. Drizzle with half of the dressing and toss to coat. Refrigerate for 20 minutes.
- Transfer millet mixture to a serving platter. Top with roasted beets, mandarin segments, goat cheese and pistachios.
- Drizzle with remaining dressing and serve right away.
