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Millet with Roast Beetroot and Pistachio Salad
GOODFOOD13Ingredients
90Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 beetroots (small, rinsed and trimmed)
- 1 1/2 cups vegetable stock (or water)
- 3/4 cup millet (dry volume)
- 1 stick celery leaves (included, finely chopped)
- 1/4 cup medjool dates (pitted and finely chopped)
- 1 Orange (ripe, peeled, pith removed and sliced into small pieces)
- 1 sherry vinegar (generous tbsp)
- 1/4 cup flat leaf parsley (finely chopped)
- 1/4 cup pistachios (lightly toasted)
- 1/2 pomegranate (seeds from)
- 1 Tbsp. goji berries
- 3 sprigs fresh mint
- olive oil (as required)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium410mg17% |
| Potassium650mg19% |
| Protein8g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber11g44% |
| Sugars19g |
| Vitamin A15% |
| Vitamin C80% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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