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March 12, 2012

Millet Salad with Beetroot and Pomegranate

Instead of the millet, I could have used couscous or even bulgur, but frankly I am not so much a fan of those. It is not that, I eat it, but it is not my cup of tea. However, I am fan of millet. Actually, the plan was to use quinoa, but I did not find it in the pantry. Maybe it was even better that way. This salad is for those who enjoy sweet and salty in in dish. Everything started with a bottle of pomegranate syrup, that I wanted to try for such a long time in combination with beetroot. Yeah, beets again, but frankly why not? No local radish or spring onions are availabe yet, and honestly that imported stuff has no taste, at least then not if you know how it actually can taste like. Okay, imported vegetables are not autmatically bad! After all artichokes are also imported and taste great, not to mention all the citruses. But no spring vegetables please! Not to mention the imported south-american asparagus. That's just so unnecessary! Anyway, that's another story so let's get back to the salad! So pomegrante, beetroot and millet together are not really exciting, not yet. But if you add some chervil, raspberry vinegar, cardamom and cinnamon oil you might be on the right way! Just get some fresh sheep's milk cheese and roasted almonds and you are right there, where you should!


What about the recipe? Frankly, I do not think that you'll really need a recipe for this! Main thing is to roasted the beet early enough before you'll get hungry, otherwise it takes too long. Use any type of beet you like or can get, no matter what colour. When it is done cut in cubes and mix it together with the cooked millet and pomegrante seeds. The millet can be cooked in salty water, leftover bouillon or stock, whatever you've got. Now it is time to mix the rapeseed oil, raspberry vinegar, pomegranate syrup and season with a pinch of cardamom and a few drops of cinnamon oil. Then just add some mint leaves, chervil and of course the fresh cheese and roasted almonds. That's it! But feel free to improvise! Why not add some rose water and raisins or anything you feel like!


4 comments:

Rosa's Yummy Yums said...

A great salad! Just the kind of dish I'd eat anytime...

I love your old wood board.

Cheers,

Rosa

Ambika said...

A wonderful salad! Love the flavors in this dish! Beautiful photos!!

jen laceda said...

i just bought bulk millet. what's the best way to cook them?

chriesi said...

Well first rinse, if you like you can also toast it, it enriches its flavor. Then for 1 cup millet use 2 cups of liquid (water or stock, whatever you like). Then bring it to the boil, lower the heat annd cook with the lid on for about 20 minutes.

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