beet millet

Vegan Layered Pink Millet Salad in the Jar

There are so many ways to use canning jars, one of my favorite ways is to pack them with pretty salads. This time I wanted to prepare something bright and girly ;)  


1 cup dry millet

2 cups water

¼ teaspoon salt

1 tablespoon vegan butter

2 small beets

1 teaspoon vinegar

4 cups water

1 small carrot

1 cup leafy greens

1 small avocado

2 small radishes, thingy sliced


1. Fill a large saucepan with water, add vinegar and set over high heat. Bring water to a boil. Stir in salt, and add the peeled beets. Boil until the beets are fork-tender, for about 45 minutes. 

2. Toast millet:

In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. 

3. Carefully add the water and salt to the pan and stir. Bring the liquid to a boil. Lower the heat and simmer: Decrease the heat to low, drop in the vegan butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit) for about 15 minutes. 

4. Remove from heat and allow it to sit, covered and removed from heat for 10 minutes. After the millet sits, fluff it with a fork and add a few tablespoons of water left over from the boiling beets. Stir and fluff.

5. Assembling the salad:

If you are planning to eat the salad right away, you can layer it in any order and top it with thinly sliced radishes. If you are going to eat it later, start with with harder vegetables (carrots and beets), then add millet, avocado, leafy greens and radishes.

You can use any glass or transparent container to assemble this salad.