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About the Recipe
1 cup of little millet (cooked)
2 Tablespoons freshly squeezed orange juice
2 Teaspoons freshly squeezed lemon juice
2 Teaspoons extra-virgin olive oil
½ Teaspoon minced fresh ginger
½ Teaspoon sea salt
1 Cup peeled and shredded carrot
1 Cup peeled and shredded beetroot
2 teaspoon chopped fresh mint
Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.
Put the shredded carrots & beetroot in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated. Place that separately.
Put the cooked millets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated.
Place everything in the serving bowl and top with the chopped mint before serving.