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Homemade vegetable cutlets with millet and beetroot

Beetroot vegetable cutlets

How to prepare delicious vegetable cutlets with beetroot and millet: the vegan recipe for a delicious and different second course!

Vegetable cutlets made from millet and beetroot are a light but at the same time very nutritious second course. These delicious cutlets are based on vegetable ingredients, do not contain eggs or other animal proteins and this makes them suitable even for those who follow a vegetarian or vegan diet. Let’s immediately see all the steps of the preparation.

Beetroot vegetable cutlets
Beetroot vegetable cutlets

Preparation of DIY vegan vegetable cutlets

  1. Pour the millet into a saucepan, cover with water, half-close with the lid, put on the stove and cook for 20 minutes from the moment of boiling. Do not remove from heat until the liquid has been completely absorbed.
  2. Take the precooked red turnips and finely grate them, then peel the shallot and chop finely too.
  3. Put the cooked millet in a bowl and let it cool before adding the chopped shallot and grated turnips.
  4. Continue adding the washed and chopped parsley, sunflower and sesame seeds, oil, salt and pepper.
  5. Mix well to mix all the ingredients and knead with your hands to obtain a fairly compact dough.
  6. If necessary, add a little more oil or flour to compact the cutlets.
  7. Divide the resulting mixture into cutlets of the same size and place them on a baking sheet lined with parchment paper.
  8. Bake in a preheated oven at 200 ° C and cook for 20 minutes, taking care to turn the cutlets halfway through cooking.

Serve and … enjoy your meal!

Alternatively, you can prepare colored beetroot ravioli .


Keep these cutlets for about 2-3 days in the refrigerator, inside a container with an airtight lid. We do not recommend freezing in the freezer.

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