5 ounces raw beets or cooked steamed beets
5 ounces butter lettuce or mixed greens
1 cup cooked whole grain sorghum, room temperature
2 medium valencia, cara cara or oranges of choice (cut into segments)
1 tablespoon hemp seeds (optional)
1/4 cup walnuts
4 ounces soft goat cheese, (crumbled)
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon orange juice
1 tablespoon Dijon mustard
1 garlic clove, minced
Sea salt, pinch
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 15 minutes. Set aside.
When cool peel beets using a paper towel and slice or quarter
Mix the butter lettuce, whole grain sorghum, oranges, hemp seeds and walnuts in a bowl.
In a small bowl, whisk together the ingredients of the salad dressing. Add 1/4 cup of salad dressing and toss to combine top with beets and crumbled goat cheese. Store extra dressing in refrigerator.
Calories, 320 calories, 20 grams total fat, 5 grams saturated fat, 20 milligrams cholesterol, 100 milligrams sodium, 30 grams carbohydrate, 7 grams fiber, 10 grams sugar, grams protein
Hemp seeds are included in nutrient analysis.
Hemp seeds are soft seeds that have a slightly nutty taste, similar to sunflower seeds or pine nuts. A 30 gram serving has 10 grams of protein and 12 grams of omega 3's and omega 6.