Roasted Beet-Citrus Sorghum Bowls

Gluten-free sorghum anchors this dish, but cooked farro, quinoa, wheat berries, or brown rice would be delicious, too.

Roasted Beet-Citrus Sorghum Bowls
Photo: Blaine Moats
Hands On Time:
25 mins
Total Time:
1 hrs 25 mins
Servings:
4
Yield:
10 cups

Ingredients

  • 5 - 6 small beets, any variety (1 pound total)

  • 3 tablespoon olive oil

  • Salt and pepper

  • 2 cloves garlic, smashed

  • 1 fresh thyme sprig

  • 1 cup uncooked whole grain sorghum

  • 1 15 ounce can chickpeas, rinsed and drained

  • 1 lemon, zest and juice

  • 1 orange

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 3 ounce feta cheese, crumbled

  • 2 cup baby arugula

  • 1 ¼ cup halved and sliced English cucumber

  • 1 avocado, quartered

Directions

  1. Preheat oven to 375°F. Place beets in a 3-qt. rectangular baking dish. Drizzle with 1 Tbsp. oil and sprinkle with salt. Add 2 Tbsp. water, the garlic, and thyme sprig. Bake, covered, 45 to 50 minutes or until beets can be pierced easily with a paring knife; let cool. Using a paper towel, rub skins off beets. Cut beets into wedges. Toss with 1 Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. ground black pepper.

  2. Meanwhile, in a large saucepan with a tight-fitting lid combine 2 qt. water, the sorghum, and 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, 50 to 60 minutes or until tender. Drain off any remaining liquid; let cool slightly.

  3. While beets and sorghum cook, in a medium bowl combine chickpeas with remaining 1 Tbsp. olive oil and a pinch of salt. Add the lemon zest and juice. Zest the orange, then add zest to chickpeas. Peel then section orange over the bowl to catch any juice.

  4. For dressing: In a blender or small food processor combine mayonnaise, sour cream, and feta; blend until smooth.

  5. Divide sorghum among four bowls; top with roasted beets, orange sections, chickpeas, arugula, cucumber, and avocado. Pour any remaining citrus juices in the bowl over top. Top with dressing. Serves 4.

Tips

*Use sorghum, but any cooked whole grain with a mild flavor would work here to absorb some of the citrusy juices.

Nutrition Facts (per serving)

616 Calories
36g Fat
66g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 616
% Daily Value *
Total Fat 36g 46%
Saturated Fat 8g 40%
Cholesterol 32mg 11%
Sodium 1102mg 48%
Total Carbohydrate 66g 24%
Total Sugars 13g
Protein 15g
Vitamin C 33.6mg 168%
Calcium 205mg 16%
Iron 3.5mg 19%
Potassium 842mg 18%
Folate, total 177.8mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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