BEETROOT & BUTTERNUT SORGHUM SALAD

Recipe by Snenhlanhla Mbambo

by Tia
62 views

Ingredients

  • 1 cup sorghum (soak overnight in 4 cups of water)
  • 150g watercress
  • small red onion
  • 20g fresh mint
  • 40g fresh parsley or coriander
  • 100g sundried tomatoes
  • 500g chopped beetroot
  • 500g chopped butternut
  • 1 tablespoon cinnamon
  • garlic salt
  • olive oil
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon honey
  • sea salt
  • 100g feta cheese
  • salad sprinkle (optional

For the dressing

  • 3 tablespoons olive oil
  • juice of half an orange
  • 2 teaspoons balsamic vinegar
  • ½ tsp Dijon mustard
  • salt and pepper

Method

  1. Combine all the ingredients for the dressing in a mixing bowl and whisk to help emulsify. Once emulsified, add salt and pepper. Set aside.
  2. Add 1 cup of sorghum to a pot. Add 3 cups of water and cook at medium heat for 1 hour until the sorghum is soft but still crunchy.
  3. Preheat oven to 180C.
  4. On a flat baking tray add chopped butternut. Toss with olive oil and season with 1 tablespoon of cinnamon and garlic salt.
  5. In a mixing bowl, add chopped beetroot, and toss with olive oil, 2 teaspoons of balsamic vinegar, and 1 tablespoon of honey. Season with sea salt. Add to one side of your flat baking tray.
  6. Roast the butternut and beetroot for 45 minutes, checking after the first 20 minutes and giving it a good toss.
  7. Dice the sun-dried tomatoes into small fragments and finely chop the red onion. Chop the fresh mint and parsley herbs.
  8. In a bowl, add the sundried tomatoes, red onion, mint, and parsley. Add 1 cup of cooked sorghum. Swirl in your orange and balsamic dressing. Leaving some for later.
  9. Add half of your watercress. Add some butternut and beetroot and mix.
  10. Place your watercress in a large serving dish. Add the sorghum with roast vegetables. Top with the remainder of the butternut and beetroot.
  11. Top with feta cheese, salad sprinkle and the leftover of the balsamic and orange dressing.

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