SorgPlus Sorghum - Pumpkin & Beetroot Salad
Method
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Preheat oven to 200°C
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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.
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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.
Ingredients
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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