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What to do
1. Preheat the oven to 180°C fan-forced.
2. Place the beetroot chunks and stems on a large baking tray and rub all over with oil and a pinch of salt. Roast for about 50 minutes, mixing everything around halfway through cooking, until the roots are tender and the stems are crispy.
3. When the beetroot has about 10 minutes to go, add a splash of oil to a large, heavy-based frying pan over medium heat. Add the onion and sauté for a couple of minutes until beginning to soften. Add the garlic, pistachios, sultanas, parsley stalks, pepper and ¾ teaspoon of salt and sauté for 1–2 minutes until the garlic is beginning to turn golden. Add the beetroot tops and parsley leaves and stir through. Add a splash of water, cover and steam-fry for about 5 minutes until the greens have completely softened and the liquid has evaporated. Add a splash of oil, then the millet and fry for a minute, stirring constantly.
3. Tip the greens and millet mixture onto a serving platter. Top with the beetroot, then add the crispy stems and finish with a drizzle of oil.
If you can’t get whole beets, replace the stems and leaves with chard stems and leaves.
Millet is such a wonderful wholegrain to use in salads because of its lightness. When prepared properly, it behaves just like classic couscous, but it is better for you and so much tastier.
Recipe and image extracted from The Village by Matt and Lentil, published by Plum, RRP $45.00.