Avocado Pearl Millet (Bajra) Salad

Fresh root vegetable and fruit salad enhanced with healthy millets



  • Steamed baby beetroot and carrot: 2-3 each
  • Ripe avocado: 1 No
  • Orange: 1 No
  • Arugula or rocket leaves: 1/2 Cup
  • Pearl Millet (Bajra), boiled: 1/4 Cup
  • Local soft cheese: 2 tbsp
  • Cold-pressed peanut oil: 2 tbsp
  • Lemon juice: 3
  • Lemon rind: 2
  • Garlic cloves: 2
  • Sea salt to taste


Clean and quarter beets. Wrap in silver-foil and roast for 30-40 minutes. Once cooked, peel and cut into wedges. Roast baby carrots and cut
into halves.

Blend salad dressing by combining lemon juice, rind, peanut oil, sea salt and garlic clove in a mixer and keep aside.

Soak Pearl millet for 90 minutes, boil and
keep aside.

Peel and cut ripe avocado into wedges.

Add beets, carrot, arugula and Pearl millet to the dressing bowl and toss well with dressing. Plate in a salad bowl once chilled.

Garnish with avocado wedges, crumbled soft cheese and segments of orange.

Any seasonal root vegetables of choice can
be used.

Preparation Time: 40mins
Cooking Time: 10mins
To Serve; 2-3