Salt + vinegar beet chip millet salad

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For all of my salt and vinegar chip loving friends, this summer inspired dish is the perfect way to use up those extra CSA beets and enjoy a healthy twist on a favorite snack. I’m a fiend for S&V flavored anything and have always wanted to try the pairing with an iconic summer salad. Behold the salt + vinegar beet chip millet salad is now my go-to seasonal meal and I can’t wait for y’all to try it. Using just your air fryer to make delicious chips, this is a quick and easy dish lunch or dinner option. Packed with salty, tangy crisps, zucchini ribbons, pillowy millet, and more, this combo is a sure win for your next group gathering or to meal prep ahead of time! (Just make sure to store chips + salad separately.)

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beet chip and millet salad

With this versatile recipe you can swap out ingredients with ease to make the most out of whatever you have on hand. It’s bright, full of color, and soon to be in your weekly summer rotation. If you’ve already tried walnut beet hummus or creamy beet dressed pasta you’ll love this vibrant addition. And don’t forget to save those nutritious beet greens for a lemony sautée! We’re all about zero waste, plant-based, and delicious taste in this kitchen. Always vegan and totally gluten-free, this salad is loaded with white beans for extra protein and fiber. You can’t miss with this beet chip salad recipe!

red and golden beets
beet slices
golden beet slices
beet slices in air fryer
air fryer closing
salad ingredients
cooked millet
beet chips
sautéed shallot
salad mixed
beet chip and millet salad
beet chip and millet salad

Salt + vinegar beet chip millet salad   by

A flavor packed twist on a favorite snack, this vegan and gluten-free summer dish is air fryer friendly and about to hit the weekly rotation. Make this most of your produce and enjoy this salt + vinegar beet chip millet salad all season long!

makes: 4 - 5 servings | prep time: 40 min | cook time: 40 min | total time: 40 min

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Beet chip and millet salad

Ingredients

  • 2 large beets, 1 red + 1 golden (if possible)
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp kosher salt
  • Flakey salt to top

Millet salad

  • 1 cup cooked millet (1 cup dry grain + 2 cups water - or preferred grain of choice)
  • 1 tsp kosher salt
  • 1 small zucchini
  • 1/2 bunch of cilantro (can sub parsley or add in mint)
  • 1 can cannellini or white beans
  • 4 - 5 small lettuce leaves (I used gem lettuce)

Shallot dressing

  • 2 tbsp olive oil (for frying)
  • 1 medium shallot
  • 1/2 liquid from can of cannellini or white beans
  • 1 lime
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 - 2 tsp kosher salt (adjust to taste)

To-Do's

  1. Wash and pat dry beets. Remove root, tops, and slice off excess hairs. Otherwise keep skin intact. (Save beet greens for sautée.) 
  2. Halve the beets. Using a mandoline (or sharp knife) carefully slice beets into thin pieces. Add to a large bowl. Add olive oil, apple cider vinegar, and salt. Mix thoroughly to evenly coat.
  3. If cooking in an air fryer – line tray with parchment paper. Add in sliced beets. Set temperature to 330 degrees and timer for 40 minutes. Every 10 minutes or so you will need to mix up the beets to ensure even air frying. The beets will reduce in size as they cook. Beets will be done once edges are crisp. Depending on your air fryer, this may take +/- 10 minutes. Check regularly to avoid burning. Once finished, remove from air fryer and place parchment paper + chips onto a plate to cool.

    If cooking in oven – preheat to 330 degrees and line baking sheet with parchment paper. Spread beets evenly. Bake for 40 – 45 minutes, flipping halfway through. Check at 30 minutes to avoid burning (smaller pieces will cook faster.) Once finished, remove from oven and let cool.
  4. While beets are cooking, prepare millet. Add 2 cups water, 1 cup millet, and 1 tsp kosher salt to pan. Bring to a boil, reduce heat, and let simmer for 10 – 12 minutes. Grains should be fluffy. Remove from heat and add to a large mixing bowl.
  5. While millet is cooking, wash and pat dry zucchini, cilantro, and lettuce. Using a vegetable peeler, peel the entire zucchini into ribbons and add to mixing bowl.
  6. Roughly chop cilantro, including stems and add to bowl. Break lettuce into small pieces and set aside.
  7. Open can of beans and strain liquid into a separate container. Add beans to mixing bowl and mix ingredients.
  8. Prepare dressing. Peel and mince shallot. In a small pan, preheat approx 2 tbsp olive oil. Once hot, sautée shallot for 3 – 4 minutes, until golden brown. In a medium bowl, add shallots.
  9. To medium bowl, add half the bean liquid (save the other half for soups, stocks, pasta in the fridge). Add juice from 1 lime, additional 2 tbsp olive oil, 2 tbsp apple cider vinegar, and 1 tsp kosher salt to start. Whisk to combine. Pour dressing into mixing bowl and toss to thoroughly coat. Add additional salt as desired.
  10. On a serving platter, layer lettuce pieces. Spoon salad onto lettuce generously. Top with finished beet chips and lots of flakey salt. 
  11. Serve and enjoy! Chips are best enjoyed day of but this salad keeps well in the fridge about 1 – 2 days (try to store chips separately if you can.)
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