Roasted Root Vegetable Salad with Millet

Cook time: 1 Hour
recipe:
serves 4
1 cup raw millet
2 cups of water/broth
1 tbsp of salt
3 cups root vegetables of your choice – peeled, diced (sweet potato, carrot, golden beet, purple potato, celery root, parsnip, rutabaga, turnip, yam)
1/2 cup cilantro leaves, chopped
1 cup dill/mint/basil leaves, chopped
5 radish – sliced
1 pomegranate seeds
salt & pepper
Preheat the oven to 350°F.
Wash, peel and cut the root vegetables in small cubes. Mix vegetables with olive oil and season with salt and pepper. Place them on parchment paper lined baking sheet without over crowding. Roast them for 15- 20 minutes until cooked through and lightly caramelized.
Heat a large saucepan on medium heat. Toast the raw millet for 5 minutes until fragrant and start making popping sound. Add 2 cups of water in the saucepan carefully and season with salt. Give a good stir. Turn the heat to high and bring the mixture to a boil. Lower the heat, cover the pot and simmer for about 15 minutes until all the liquid get absorbed. Removed from the heat and let sit for 10 minutes. Now, fluff cooked millet with fork, and taste for seasoning.
Add roasted vegetables, chopped herbs, slices of radishes and pomegranate seeds to the cooked millet. Add cilantro lemon dressing and mix well. Serve hot or cold!
Cilantro Lemon Dressing
1/2 cup cilantro leaves
2 lemon juice
3 tbsp extra virgin olive oil
1 tbsp honey – optional
salt & pepper
Put all the ingredients in food processor and blend until smooth consistency. Taste for seasoning.