In the kitchen with MyTrela

Millet salad with beetroot and spinach

Millet cooks covered and is combined with spinach after resting. Prepared cooked beetroot, pumpkin seeds and vinaigrette join on the plate.

1 serving

Millet salad with beetroot and spinach — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Millet60 gWeigh before cooking; use the entire cooked portion in the recipe.
  • Water250 g
  • Spinach25 g
  • Salt1 g
  • Black pepper1 g
  • Cooked beetroot120 gWeigh the beetroot already cooked.
  • Pumpkin seeds10 g
  • Honey6 g
  • Lemon juice6 g
  • Linseed oil10 g

Preparation

  1. Rinse the weighed millet, put in a pot and add weighed water. Bring to the boil, cook covered for 8 minutes, then remove from heat and leave covered for another 5 minutes. The millet should have absorbed the liquid at the end.
  2. Add rinsed and dried spinach, salt and black pepper. Stir briefly until spinach wilts.
  3. Transfer to plates. Add chopped cooked beetroot and pumpkin seeds, then pour over a mixture of honey, lemon juice and linseed oil.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.