Grilled avocado slices and golden or Chioggia beets atop fresh arugula, goat cheese and walnuts drizzled with lemon vinaigrette and served over sorghum.
Preparation Time: 50-60 minutes, including sorghum cook time.
1 ½ Tbsp extra virgin olive oil
2 Tbsp white balsamic (or other) vinegar
2 Tbsp lemon juice, freshly squeezed or bottled
¼ tsp Dijon mustard
1 tsp sugar
¼ tsp salt
⅛ tsp pepper
1 cup whole grain sorghum
4 golden or Chioggia beets
1 California avocado
4 cups fresh arugula
½ Tbsp olive oil
¼ medium red or sweet onion, thinly sliced
¼ cup crumbled goat cheese (Feta or other variety)
2 Tbsp coarsely chopped walnuts
NOTE: Large avocados recommended for this recipe. A large avocado averages about 8 ounces.
Cook sorghum according to package directions, drain and rinse with cool water. In medium sauce pan, boil Chioggia Beets until slightly tender. While sorghum and beets are cooking, whisk together vinaigrette ingredients. Drain beets and add cool water; set aside. Slice avocado in half; remove skin and pit. Slice into 8 wedges. Peel cooled beets, cut into chunks. Brush avocado slices and beet chunks with olive oil. Grill avocado slices and beets, using a grill pan. Turn gently after 2-4 minutes and grill another 2-4 minutes. Remove from grill. In a large bowl, toss all other ingredients. Top with avocado slices and beets, drizzle with dressing and serve.
Total Fat: 21g
Saturated Fat: 3.5g
% of Calories from Fat: 54%
% Calories from Sat Fat: 9% Protein: 7g
Dietary Fiber: 8g
Source: Produce for Better Health Foundation