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

Emily Teel
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

25 mins
1 hr 25 mins
10 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

  • 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.


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

Nutrition Facts

616 calories; fat 36g; cholesterol 32mg; saturated fat 8g; carbohydrates 66g; mono fat 15g; poly fat 9g; insoluble fiber 13g; sugars 13g; protein 15g; vitamin a 593.9IU; vitamin c 33.6mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 3.1mg; vitamin b6 0.6mg; folate 177.8mcg; vitamin b12 0.4mcg; sodium 1102mg; potassium 842mg; calcium 205mg; iron 3.5mg.