1.Ā Combine the fonio and oil in a nonreactive saucepan. Whisk in cold water and salt. Bring to a boil, stirring constantly.
2.Ā Remove from heat, cover and allow to stand for 5 minutes. Fluff with a fork and allow to cool.
3. Place the beets on a parchment-lined sheet pan. Roast in a 350°F oven for 30-40 minutes or until just cooked through. Cook time will depend on the size of the beets.
4.Ā Allow the beets to cool. Peel and remove the skin. Dice into ¼ā pieces.
5. Place the trimmed beets in a stainless steel mixing bowl. Season to taste with salt and pepper. Toss together. Place in a covered storage container and refrigerate until needed.
To prepare Ć la carte:
1. Place 1 Tbsp. of olive oil on a heated, nonstick sauté pan. When the oil begins to smoke, add 2 oz. of broccoli and sauté until tender but still firm to the bite.
2. Add 1½ oz. of grape tomatoes and 1 oz. of yellow peppers. Sauté about 15 seconds or just until lightly charred.
3. Season to taste with salt and pepper. Remove from pan and allow to cool slightly.
4. Place 6 oz. of fonio, 4 oz. of diced chicken, 1 Tbsp. each of olive oil and lemon juice, 1 tsp. each of parsley and chives in a stainless steel mixing bowl. Mix together using a rubber spatula. Season to taste with salt and pepper.
5. Add the sautéed vegetable mixture, 1½ oz. of warmed beets and ¾ oz. of arugula to the fonio mixture. Mix together using a rubber spatula. Place the salad on a chilled serving plate.
STATS PER SERVINGĀ Calories: 660;Ā Fat: 33 g.; Saturated Fat: 4.5 g.;Ā Trans Fat: 0 g.;Ā Sodium: 190 mg.;Ā Carbohydrates: 54 g.;Ā Protein: 40 g.
Search Our Siteā¦