Beetroot salad with millet and feta

Ingredients for 2 servings:

• 2 beetroots, cooked, preferably vacuum-packed
• 100 g feta cheese
• 90 g millet
• Water
• 50 g walnuts
• 1 tsp Dijon mustard
• 2 tsp acacia honey
• 2 tsp lemon juice
• 3 tsp olive oil
• Sea salt and pepper
• Cinnamon powder
• ½ bunch parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Rinse the millet and bring it to a boil in twice the amount of water. Then simmer for about 20 minutes, until the millet grains are soft. Dice the beetroot. Crumble the feta. Chop the walnuts and toast them in a dry pan. Make a dressing from mustard, honey, lemon juice, and olive oil and season with salt, pepper, and cinnamon. I like to put all the dressing ingredients in a jar and shake it until smooth. Carefully mix the cooked millet, feta, and beetroot and pour the dressing over the salad. Finely chop the parsley and sprinkle it over the salad. Garnish with the toasted walnuts. The salad can be eaten hot or cold.