Balsamic Beet Sorghum

https://www.sorghumcheckoff.com/recipes/balsamic-beet-sorghum/

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A bowl of Balsamic Beet Sorghum Salad, a delicious and healthy dish made with sorghum, beets, and balsamic vinegar dressing. The salad is perfect for a light lunch or dinner, and it is also a great way to use up leftover beets.

This Balsamic Beet Sorghum Salad is a delicious and healthy way to enjoy the flavors of spring. The beets are roasted in the oven until they are tender and then tossed with a balsamic vinegar dressing. The sorghum is cooked until it is tender and then added to the salad along with some chopped vegetables. This salad is perfect for a light lunch or dinner, and it is also a great way to use up leftover beets.

The beets add a sweet and earthy flavor to the salad, while the sorghum provides a nutty and chewy texture. The balsamic vinegar dressing ties everything together and adds a touch of acidity. This salad is packed with nutrients and antioxidants, and it is a great way to get your daily dose of vegetables.

If you are looking for a delicious and healthy salad to enjoy this spring, this Balsamic Beet Sorghum Salad is a great option. It is easy to make, and it is sure to please even the pickiest of eaters.

Here are some tips for making this salad:

  • Use fresh beets for the best flavor.
  • Roast the beets in the oven until they are tender, but not mushy.
  • Don’t overcook the sorghum. It should be cooked until it is tender, but still has a bit of a bite.
  • Add your favorite vegetables to the salad. Some good options include cucumbers, tomatoes, and red onions.
  • Dress the salad with your favorite balsamic vinegar dressing.
  • Serve the salad immediately or refrigerate for later.

Ingredients

  • 1 cup Fully Cooked Sorghum, Drained & Rinsed
  • 1 cup Beets, Cooked and Diced
  • 4 each Bacon, Cooked and Diced
  • 1/4 cup Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Sliced Green Onions
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper

Instructions

  1. Add all ingredients into a large bowl. Mix to incorporate.
  2. If serving cold, marinate for 4 hours prior to serving. If serving hot, place in an pan and cook in a preheated 400° oven for 20 minutes.