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Special equipment: Four 16-ounce wide-mouthed glass jars with lids
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Make the millet: Bring 2 1/4 cups water to a boil over medium-high heat in a medium saucepan.
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Add the millet and 1 teaspoon salt.
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Stir, cover and reduce the heat to medium-low.
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Cook the millet until it's tender and all the water has been absorbed, about 20 minutes.
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Remove it from the heat and let sit, covered, for 15 minutes.
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Add the oil, and fluff the millet with a fork.
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Serve warm or at room temperature.
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(The millet can be made up to 2 days ahead and reheated in the microwave.)
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Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and hot sauce in a small bowl.
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Make the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
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Assemble the salad: Using four 16-ounce wide-mouthed glass jars with lids, evenly divide the beets among the jars, then add the following in separate layers: the millet (press it down a little to make room), grape leaves, tomato-pepper salad, cucumbers and yogurt-hummus sauce.
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Top each with a sprinkling of za'atar.
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Pack the french-fried onions (about 2 tablespoons per salad) and the lemon wedge in separate small containers for transporting.
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Just before serving, transfer the jarred ingredients to a large bowl, add the onions and a squeeze of lemon juice and toss.
