Beetroot millet risotto

Total time: 1hr
Preparation Time: 30m

For 4 people


Dorothea (FOOBY Team)

Nutritional Information

Contains 572 Kcal, 17g Protein, 66g Carbohydrates, 25g Fat


  • Baked beetroot
  • 3 raw beetroot (each approx. 160 g)
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • Millet risotto
  • 1 red onions
  • 1 garlic clove
  • 1 tbsp olive oil
  • 250 g yellow millet
  • 4 dl vegetable bouillon
  • 5 dl beetroot juice
  • 4 tbsp red wine vinegar
  • 3 sprigs sage
  • 1 sprig rosemary
  • salt and pepper to taste
  • Topping
  • 200 g feta
  • 1 organic lemon

View these products


  • Baked beetroot

    Peel the beetroot, cut in half and slice thinly, mix with the oil, season.
  • Spread the beetroot on a baking tray lined with baking paper. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Millet risotto

    Finely chop the onion, press the garlic. Heat the oil in a pan. Sauté the onion and garlic, add the millet and cook for approx. 2 mins.
  • Add the vinegar, reduce completely. Pour in the beetroot juice and stock, bring to the boil, cover and simmer over a low heat for approx. 15 mins., stirring occasionally.
  • Finely chop the herbs. Mix half of the herbs into the millet risotto, season.
  • Topping

    Crumble the feta, grate the lemon zest. Mix the feta, lemon zest and remaining herbs, scatter on top of the millet risotto along with the baked beetroot.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home