Introduction

Jowar, also known as sorghum, is a highly nutritious grain that’s rich in protein, fiber, and essential minerals. Combined with the earthy sweetness of beetroot and a zesty dressing, this Jowar and Beetroot Salad is not only visually appealing but also packed with flavor and health benefits. Perfect as a light lunch or a refreshing side dish, this salad is a wonderful way to incorporate whole grains and vegetables into your diet.

Ingredients

• 1 cup jowar (sorghum), cooked
• 2 medium beetroots, peeled and diced
• 1 medium cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup roasted nuts (e.g., almonds, walnuts) or seeds (e.g., pumpkin seeds)
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Cooking the Jowar:
   • Rinse the jowar under cold water.
   • In a medium saucepan, bring 2 cups of water to a boil. Add the jowar and a pinch of salt.
   • Reduce the heat to low, cover, and simmer for about 30 minutes, or until the jowar is tender and the water is absorbed.
   • Fluff with a fork and let it cool.
2. Roasting the Beetroot:
   • Preheat your oven to 200°C (400°F).
   • Toss the diced beetroot with a little olive oil and salt. Spread on a baking sheet.
   • Roast for 25-30 minutes, or until the beets are tender and slightly caramelized. Let them cool.
3. Preparing the Salad:
   • In a large mixing bowl, combine the cooked jowar, roasted beetroot, diced cucumber, chopped red onion, parsley, and mint.
   • If using feta cheese, add it to the bowl.
4. Making the Dressing:
   • In a small bowl, whisk together the lemon juice, olive oil, honey or maple syrup, salt, and pepper.
   • Pour the dressing over the salad and toss gently to combine.
5. Adding Nuts or Seeds:
   • Just before serving, sprinkle the roasted nuts or seeds over the salad for added crunch.
6. Serving:
   • Serve the Jowar and Beetroot Salad immediately, or chill it in the refrigerator for 30 minutes to allow the flavors to meld.

Tips

• Jowar Cooking: Make sure to cook the jowar until tender but not mushy. You can also use pre-cooked jowar if you prefer.
• Beetroot Roasting: For an extra touch of flavor, you can toss the beetroot with a little balsamic vinegar before roasting.
• Customize: Feel free to add other vegetables like bell peppers or carrots, or substitute the feta cheese with a vegan alternative if desired.
• Storage: This salad can be stored in an airtight container in the refrigerator for up to 2 days. Add nuts or seeds just before serving to maintain their crunch.

Enjoy your Jowar and Beetroot Salad, a colorful and nutrient-dense dish that’s perfect for a healthy and satisfying meal!