Recipes and Cooking Roasted Beet-Citrus Sorghum Bowls Gluten-free sorghum anchors this dish, but cooked farro, quinoa, wheat berries, or brown rice would be delicious, too. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on September 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 25 mins Total Time: 1 hrs 25 mins Servings: 4 Yield: 10 cups Jump to Nutrition Facts 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 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. Tips *Use sorghum, but any cooked whole grain with a mild flavor would work here to absorb some of the citrusy juices. Rate it Print Nutrition Facts (per serving) 616 Calories 36g Fat 66g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.