Amaranth & Beet Salad with Goji Coconut Dressing

Serves 8


2 ½ cups vegetable stock
1 cup Living Now® Organic Amaranth
2 red beets, quartered
1 tsp. sea salt
1 tbsp. Ellyndale Organic™ Extra Virgin Olive Oil
½ cup NOW Real Food® Organic Walnuts
3 cups organic arugula
½ cup goat cheese
½ cup NOW Organic Virgin Coconut Oil, Melted
1 tsp NOW Goji
¼ tsp Mustard
½ tsp Sea Salt
1/8 tsp Black Pepper


  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.

Dressing Directions:

  1. In a small bowl, whisk together goji juice and mustard.
  2. Continually whisk and slowly drizzle in melted coconut oil until you have an emulsified vinaigrette.
  3. Add salt and pepper to season.
  4. Lightly dress salad and serve.

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