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Roasted Beet Sorghum Salad With Ginger-Lime Vinaigrette [Vegan]

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This roasted beet and sorghum salad with ginger-lime vinaigrette is as pleasing to the eyes as it is to the taste buds. In this recipe, roasted beets are combined with sorghum, an ancient grain with a unique texture, and a zesty ginger-lime vinaigrette. This salad's vibrant flavors make it ideal for serving at barbecues and outdoor parties, or it can be brought along to work for lunch whenever the weather is warm.

Roasted Beet Sorghum Salad With Ginger-Lime Vinaigrette [Vegan]

This Recipe is :

Vegan

Serves

6

Ingredients

For the Salad:

  • 1/2 cups sorghum
  • 4 1/2 cups vegetable broth
  • 2 pounds beets
  • 2-3 kale leaves, de-stemmed and chopped
  • 1 small red onion, chopped
  • 1/4 cup currants
  • 1 teaspoon sumac
  • Salt and pepper, to taste

For the Vinaigrette:

  • 3 tablespoons fresh lime juice
  • 1 tablespoon freshly grated ginger, tightly packed
  • 2 tablespoons flaxseed oil
  • 1 tablespoon agave nectar
  • 1 teaspoon mustard
  • 1 teaspoon white wine vinegar

Preparation

To Make the Sorghum:

  1. In a medium-sized pot, add the dry sorghum and the vegetable broth. Bring to a boil. Reduce heat to medium-low and simmer, covered, for one hour.
  2.  Taste the sorghum after one hour. If the broth has been absorbed, but the grain is still too hard, add 1/2 cup water and continue cooking until the grains are tender. If the grains are tender, remove from heat, drain any excess water, and set aside.

To Make the Beets:

  1. Preheat oven to 400°F. Loosely wrap the beets in foil.
  2. Roast in the oven for 30 to 60 minutes, until a knife slides in easily. Roasting time varies a lot depending on the size of the beets, so check after 30 minutes if your beets are small.
  3. When cool enough to handle, peel the beet skin off. Dice the beets and set aside.

To Make the Vinaigrette:

  1.  In a mason jar, measure the lime juice, ginger, flaxseed oil, agave nectar, mustard, and white wine vinegar. Seal the jar and shake until the vinaigrette has emulsified.

To Make the Salad:

  1. In a large bowl, add the cooked sorghum, diced beets, red onions, and chopped kale.
  2. Add the currants and sumac. Pour the ginger-lime vinaigrette over the salad and toss to combine.
  3. Season with salt and pepper, to taste.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Raised by vegetarian parents, a healthy diet has always been an important part of Marie-Ève's life. With Craving Greens, the Montreal-based blogger focuses on creating vegetarian and vegan recipes that are delicious and accessible using exclusively wholesome ingredients. She owes much of her inspiration to her mother who was a wonderful vegetarian home cook ahead of her time.


 

 



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6 comments on “Roasted Beet Sorghum Salad With Ginger-Lime Vinaigrette [Vegan]”

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Casandra Hiscock
6 Months Ago

Ok At first glance I thought it said beef not beet! Lmao I was like omg!!! That's disgusting!


Reply
Moey Rumba
7 Months Ago

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Reply
Angi Bloom
7 Months Ago

Why not use honey or maple syrup instead of agave as much of it has been tampered with and is actually corn syrup plus a touch of agave? Look forward to trying your recipe with this adjustment.


Reply
Queade Di Ilio
26 Feb 2016

honey isn't vegan, but maple syrup is! good idea!

Zoe Brechbuhler
7 Months Ago

Conal Grewar


Reply
Zoe Brechbuhler
7 Months Ago

Conal Grewar


Reply


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