SorgPlus Sorghum - Pumpkin & Beetroot Salad
Preheat oven to 200°C
While sorghum is cooking, roast cubed butternut squash and cubed beet for 30 minutes, until tender. Cook bacon strips in oven for 10 minutes, until crisp. Finely chop and reserve.
To make salad: in a medium bowl, fold together the cooked sorghum, squash, beets, bacon, olive oil, vinegar, and shallot. Season to taste and serve room temperature.
1 cup SorgPlus, cooked and chilled
1 cup cubed butternut squash
1 small beet, cubed
4 strips bacon, cooked and chopped
2 tablespoons olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of chopped shallots
1 teaspoon of salt
1/2 teaspoon of fresh creaked black pepper
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