Roasted Vegetable Salad with Millet

Delicious seasonal salad, full of autumnal flavours and colours. Made with millet and roasted vegetables.

Course Salad
Cuisine Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
277 kcal
Author Anna


  • 4 large raw beetroots peeled and sliced into wedges
  • 1 medium butternut squash peeled, deseeded and cut into the same chunks as beetroot
  • 4 medium red onions sliced into wedges
  • 2 tbsp olive oil
  • 200 g cooked millet


  • 1 garlic bulb
  • 1 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp agave nectar


  1. Heat the oven to 220 C.
  2. Put the beetroot, squash and red onion in a large roasting tin.
  3. Cut the top off the garlic bulb (garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin.
  4. Season the vegetables and pour the remaining olive oil over them. Roast for 40- 45 minutes, turning the vegetables half way through.
  5. Set the garlic bulb aside, mix roasted vegetables with cooked millet.
  6. To make dressing, carefully squeeze the roasted garlic from the bulb into a bowl, add lemon juice, oil and agave, add some seasoning and mix.
  7. Pour dressing over salad, enjoy!