Start by chopping and roasting one beet with half a fennel bulb, a diced clove of garlic, and a tablespoon of avocado oil for about 45 minutes. Separately, cook 1/2 cup of dry millet on a stove top and mix it with a tablespoon of avocado oil once it’s cooked.

Then, sauté three stalks of collard greens in a tablespoon of oil and a clove of chopped garlic. Stir in a cup of mushrooms, 1/4 cup of walnuts, and the fennel. Mix all the ingredients together in a bowl and dress with a warm oil dressing with fresh herbs.