Amaranth & Beet Salad with Goji Coconut Dressing
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Amaranth & Beet Salad with Goji Coconut Dressing

4:25

Servings: 
Serves 8
2 ½ cups
vegetable stock
1 cup
Amaranth Grain, Organic
2
red beets, quartered
1 teaspoon
sea salt
1 tablespoon
Extra Virgin Olive Oil, Organic
½ cup
Walnuts, Organic, Raw & Unsalted
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)
Calories: 
250
Total Fat: 
21 g
Saturated Fat: 
14 g
Protein: 
5 g
Total Carbohydrate: 
15 g
Dietary Fiber: 
3 g
Cholesterol: 
10 mg
Iron: 
2 mg
Sodium: 
650 mg
Calcium: 
51 mg