MILLET SALAD WITH FRESH BEETROOT, RADISHES, AND KOHLRABI
Preparation time: 20 min
1 cup millet groats
2 small young beetroots
1 medium kohlrabi
4 red radishes
small bunch of fresh parsley
salt and pepper
Cook millet porridge al dente. Thinly slice the beets and radishes with a mandoline slicer. Dice the kohlrabi and chop the parsley. Add all ingredients to a bigger bowl, season to taste, stir, taste, and serve. We served artichokes with carrots, sun-dried tomatoes, and tofu with the porridge.
We sprinkled it with the chopped green part of fresh lentils. You may also replace it with pea leaves.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.