Warm Sorghum Salad With Pickled Beets

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

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