I love including grains like millet in a salad because it quickly turns into a very hearty meal that doesn’t leave me wanting for a hunk of bread.  WIN!  And with this particular salad the recipe makes a large serving of garlicky-lemon dressing that the grains soak up.  It’s SO flavorful, if you like garlic and lemon I PROMISE, you’ll love this salad!  Double win if it’s your first introduction to millet, which is a grain I think is underused and underappreciated.  I’m a huge fan.  Hope you love! xx- Sarah  {more after the jump}




4 cups arugula

1 1/2 cups millet (cooked)

1 cup diced, roasted beets

2 tablespoons lemon juice

1/8 cup olive oil (use a high quality!  i love Lucini brand!)

1/4 teaspoon sea salt

1 large garlic clove, pressed

 2 tablespoons roughly chopped raw almonds


- Clean and quarter beets, wrap in tinfoil and roast for 30-60 minutes or until easily pierced with a fork.  When they’ve cooled enough to handle, peel off skins and chop into one inch squares

- While beets are roasting prepare salad dressing by combining lemon juice, olive oil, sea salt and garlic clove in a small bowl and mixing.  Set aside.

- Prepare millet according to package instructions (here is another great resource for millet cooking instructions!)

- In a medium serving bowl combine arugula and millet, mix well with dressing.  The millet will soak up the dressing and become extra flavorful.  Add beets, chopped almonds and serve immediately!

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Reader Comments

  1. yp|

    Love! I make a variation on this on a weekly basis with farro, but it would be great to expand my grains intake into new territory

  2. Michele|

    Hi Sarah,

    I friend told me about your blog. I also have Crohn's Disease. I LOVE all your recipes, but am a little leary with all the roughage / fiber when I'm in a flare. Your thoughts?

    Thank you for all you do!

  3. antonia|

    I use millet in pancakes to add some interest and bit of "mouth feel". I've never tried it in salads, but have some beets on hand and some arugula, so it is definitely on this week's meal plan.

  4. Ana|

    I just recently found out about millet, and used it for the first time last month….and I liked it! However, other than the recipe for which I got it, I don't really know what to do with it. I'm so excited to try this recipe now…with the beets in there, it will be perfect for fall too. :)

    Hope you're having a great week so far! :)

  5. Svetlana|

    I really want to make this salad tomorrow and I was wondering if I could use spinach instead of arugula?

    • Sarah Yates|

      Yes! It will be a little different but if you love spinach I’m sure you’ll love it! :)

  6. Robin|

    Great salad! I made it tonight and just loved it. I love beets and I’m always looking for new recipes. This was a tasty one that I will be able to take for lunch tomorrow. Thanks for another great recipe!

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