Roasted beetroot and millet salad

Step 1

Preheat oven to 200°C. Line an oven tray with baking paper.

Step 2

Place beetroot on tray; drizzle with oil. Roast for 50 minutes or until tender. Peel and discard skins; halve or quarter beetroot depending on size.

Step 3

Meanwhile, place millet in a medium saucepan, cover with water; bring to the boil, stirring occasionally. Reduce heat; simmer, for 15 minutes or until millet is almost tender. Drain. Return millet to pan with remaining oil; cook, stirring, over medium heat for 3 minutes or until millet is dry. Season to taste.

Step 4

Meanwhile, make harissa dressing: Place ingredients in a screw-top jar; shake well. Season to taste.

Step 5

Place beetroot and millet in a large bowl with fennel, onion, chard, pistachio, herbs and dressing; toss gently to combine.