Millet is a magnificent whole grain and makes a delicious, gluten-free, low-carb alternative to potato, rice, wheat, and all those other things we eat loads of.
I’ve had millet as porridge for breakfast in villages in the Himalayas, where the ground grains are also made into roti (flatbread). It is used in many communities around the world, especially Africa—in the places where wheat has not yet heavily infiltrated.
Raspberries and beets are two powerful allies that add serious nutrition, color and flavor to this salad. I sometimes like to throw in tofu (which I’ve done here)—it bulks it out and gives a nice well-rounded, protein-packed feel to the plate.