Preheat the oven to 400 degrees.

Mix honey, balsamic vinegar, salt and pepper in a small bowl.

Place each beet separately in foil. Drizzle them generously with the balsamic & honey mixture before wrapping them up. Roast until a pairing knife can be inserted with little resistance, 60-70 minutes.

Let it cool on the kitchen counter until easy to handle, for 15-20 minutes. Place the juices left over from beets into a small measuring cup. Reserve.

Using paper towels remove the skin of each beet and cut them into 1/4-inch dice. Set aside.

Meanwhile, heat olive oil in a medium-sized saucepan in medium high heat. Add in the onion and sauté, stirring frequently, until translucent, 4-5 minutes. Add in the vegetable stock, water and salt. Let it come to a boil.

Once it boils turn the heat down to medium. Using a whisk, slowly sprinkle the millet flour. Continue to vigorously whisk until you have a thick, polenta-like mixture. Stir in the parmesan cheese. Taste for seasoning and add if necessary.

To assemble, divide the millet polenta into 2 large or 4 small bowls. Top them off with diced beets. If preferred, sprinkle it with chia seeds, Parmesan, and microgreens. To finish them up, drizzle them with the juices (honey and balsamic mixture) left from roasting.