Beet and Goat Cheese Amaranth Salad with Walnuts and Arugula

Name: Beet and Goat Cheese Amaranth Salad with Walnuts and Arugula
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (185 g) whole amaranth grain; 2½ cups (600 ml) water; ½ teaspoon (3 g) kosher salt; 12 ounces (340 g) roasted or steamed beets, trimmed and peeled, cut into ½-inch (1 cm) cubes; ¾ cup (85 g) raw walnut pieces; 3 cups (85 g) fresh arugula, loosely packed; ½ cup (120 g) crumbled goat cheese; 3 tablespoons (45 ml) red wine vinegar; 1 teaspoon (5 g) Dijon mustard; ¼ cup (60 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant grain salad combining nutty cooked amaranth with roasted beets, creamy goat cheese, toasted walnuts, and peppery arugula. A light vinaigrette ties everything together for a nutritious side dish or light lunch that's equally good served warm or at room temperature.

Prep: 20 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 4 servings (about 2 cups each)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Have all ingredients measured and prepped before you start cooking
If using raw beets, plan an extra 40 minutes for roasting

1
Toast the walnutsOven 400°F / 205°C
- Spread walnut pieces on a small baking sheet.
- Toast in a 400°F (200°C) oven for 8–10 minutes, stirring halfway through, until fragrant and lightly golden.
- Watch carefully to prevent burning.
- Transfer to a plate to cool for a few minutes.
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Ready when: Walnuts are fragrant, lightly golden, and no longer raw-tasting
Tip: Don't leave the oven—walnuts burn quickly. If you smell them starting to scorch, pull them out immediately.
2
Cook the amaranth
- In a medium saucepan, bring 2½ cups (600 ml) water and ½ teaspoon (3 g) kosher salt to a boil over high heat.
- Add 1 cup (185 g) whole amaranth grain, stir, and reduce heat to low.
- Cover with a lid and simmer for 18–20 minutes until the water is absorbed and the grain is tender with a slight chew.
- The grain should look translucent.
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Ready when: Grain is tender, translucent, and water is fully absorbed
Tip: Don't stir the amaranth once it's simmering—it can become mushy. Stir only to combine at the start.
3
Prepare the vinaigrette
- While the amaranth cooks, whisk together 3 tablespoons (45 ml) red wine vinegar, 1 teaspoon (5 g) Dijon mustard, and a pinch each of salt and pepper in a small bowl.
- Slowly whisk in ¼ cup (60 ml) extra-virgin olive oil until emulsified and smooth.
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Ready when: Vinaigrette is creamy and uniform in color
Tip: Whisk the oil in slowly and steadily to emulsify the dressing; rushing it can break the emulsion.
4
Cool the amaranth
- When the amaranth is done, spread it on a large plate or shallow bowl to cool for 10 minutes.
- This stops the cooking and helps it dry slightly.
- You want it cooled to room temperature or slightly warm, not hot.
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Ready when: Grain is no longer steaming and feels just warm or cool to the touch
Tip: Don't skip cooling the grain—adding it hot will wilt the arugula.
5
Assemble the salad
- In a large bowl, gently toss the cooled amaranth with the cubed roasted beets and the prepared vinaigrette until evenly coated.
- Add 3 cups (85 g) fresh arugula, the toasted walnuts, and ½ cup (120 g) crumbled goat cheese.
- Toss very gently to combine without breaking up the beets or cheese.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: All ingredients are distributed evenly and lightly coated with vinaigrette
Tip: Use a gentle hand when tossing to preserve the texture of the arugula and prevent the goat cheese from turning into a paste.
6
Serve
- Divide the salad among four plates or bowls.
- This salad is excellent served at room temperature or slightly chilled.
- If not serving immediately, cover and refrigerate for up to 4 hours; bring to room temperature for 10 minutes before serving to let flavors return.
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Tip: The longer the salad sits, the more the arugula will soften and the dressing will seep into the amaranth—both are fine, but the salad is crispest when just assembled.

Good to know

Tips

If using raw beets, scrub and wrap them in foil, then roast at 400°F (200°C) for 35–45 minutes until a knife slides through easily. Cool, then peel and cube them.
For a warm salad variation, toss everything while the amaranth is still warm (but the arugula will wilt—use heartier greens like spinach if you prefer).
Make extra vinaigrette if you like a wetter salad; this recipe's ratio is moderate. Store any leftover dressing covered in the refrigerator for up to 1 week.
This salad is highly customizable—add roasted chickpeas for protein, swap in seasonal vegetables like roasted squash or cucumber, or drizzle with a touch of honey for sweetness.

Make ahead

You can cook the amaranth up to 2 days ahead, store it covered in the refrigerator, and bring it to room temperature before assembling. Toast the walnuts up to 3 days ahead and store in an airtight container. The complete assembled salad keeps, covered and refrigerated, for up to 4 hours; arugula will soften slightly over time.

Storage & reheating

Room temperature: 2 hours (best eaten fresh). Refrigerator: up to 4 hours, covered. Freezer: not recommended. To reheat: bring chilled salad to room temperature 10 minutes before serving; do not microwave.

Substitutions

whole amaranth grain → quinoa or millet. Use equal amounts; both cook in about 15–20 minutes with 2:1 water ratio. Texture will be slightly less sticky than amaranth.
raw walnut pieces → toasted pecans or sunflower seeds. Keep the same amount; pecans offer similar earthiness, while seeds provide a lighter crunch.
crumbled goat cheese → feta cheese or ricotta salata. Use the same amount; feta is saltier (reduce added salt slightly), and ricotta salata adds nuttiness.
fresh arugula → baby spinach or mixed greens. Use the same volume; spinach is milder and softer, so toss gently to avoid crushing it.