Amaranth & Beet Salad with Goji Coconut Dressing


Amaranth & Beet Salad with Goji Coconut Dressing


Serves 8
2 ½ cups
vegetable stock
red beets, quartered
1 teaspoon
sea salt
3 cups
organic arugula
½ cup
goat cheese

Ancient grain amaranth joins forces with tart and tangy red beets and organic arugula to create a supremely satisfying salad that includes raw walnuts, goat cheese, and a perfectly paired Goji Coconut Dressing that brings it all together.

Amaranth & Beet Salad:

  1. Preheat oven to 350° F
  2. Place 2 ½ cups of vegetable stock in a small pot with and 1 cup of Amaranth over medium heat.
  3. Allow for the mixture to come to a boil.
  4. Reduce the heat to low; cover for 15 to20 minutes, or until all the water has been absorbed.
  5. Turn off the heat and allow for the mixture to cool for 5 minutes.
  6. Fluff amaranth with a fork.
  7. In a small bowl, combine beets, sea salt, and oil.
  8. Pour beet mixture onto a sheet pan in an even layer.
  9. Roast for 8 to10 minutes or until the beets have softened.
  10. Set aside and allow for beets to cool for 15 minutes.
  11. In a large bowl, toss together amaranth, beets, walnuts, arugula, and goat cheese




Nutritional Information

Serving Size: 
1 cup (150 g)
Total Fat: 
21 g
Saturated Fat: 
14 g
5 g
Total Carbohydrate: 
15 g
Dietary Fiber: 
3 g
10 mg
2 mg
650 mg
51 mg