Balsamic Beet Sorghum Salad

recipe rating: 

5

Serves

4 servings

Ingredients

• 1 cup Furmano's Fully Cooked Sorghum, Drained & Rinsed
• 1 cup Beets, Cooked and Diced
• 4 each Bacon, Cooked and Diced
• 1/4 cup Olive Oil
• 2 tablespoons Balsamic Vinegar
• 2 tablespoons Sliced Green Onions
• 2 teaspoons Salt
• 1 teaspoon Black Pepper

Preparation

1. Add all ingredients into a large bowl. Mix to incorporate.
2. If serving cold, marinate for 4 hours prior to serving. If serving hot, place in an pan and cook in a preheated 400° oven for 20 minutes.