Warm Sorghum Salad With Pickled Beets

Name: Warm Sorghum Salad With Pickled Beets
Yield: 4 Servings
Ingredients: 2 cups sorghum, soaked overnight, drained; 2 sprigs thyme, marjoram, or oregano; 2 bay leaves; 8 cups vegetable stock or water; 2 Tbsp. plus 1 tsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt; 4 dried guajillo chiles, halved, seeds removed; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 4 whole black peppercorns; 1 cup oil from Allium Confit; ¼ cup apple cider vinegar; 2 Tbsp. (or more) grapeseed oil; 1 large bunch mustard greens (about 1 lb.), coarsely chopped; 2 Tbsp. cilantro leaves with tender stems; 1½ cups mixed tender herb leaves (such as parsley, mint, and/or dill), plus more for serving; 1 cup Sesame Crème; 1 cup drained Pickled Beets

By Maricela Vega

January 12, 2021

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“Sorghum is an ancient African grain that came here through the transatlantic slave trade; Gullah farmers in South Carolina have continued its legacy,” notes chef Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous diaspora. “It’s nutty and chewy and good for agroecology—providing positive benefits to soil and ultimately helping to reverse the effects of climate change. In colder months I pair it with hardy greens for their high mineral content. Spicy guajillo oil, zesty pickled beets, and lush sesame crème round out a perfect winter grain bowl. No sorghum? Sub wheat berries or even brown rice in a pinch.”

Recipe notes

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