Vegan amaranth salad with beetroot and pistachios

Vegan amaranth salad with beetroot and pistachios: a fresh salad with popped amaranth, pomegranate, mint and a fruity orange dressing.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 440 kcal per serving
• Protein: 12 g
• Fat: 19 g
• Carbs: 52 g

Ingredients

• 100g amaranth
• 250g beetroot
• 80g pomegranate seeds
• 40g pistachios
• 2 tbsp olive oil
• 2 tbsp orange juice
• ½ bunch of mint
• 1 tsp maple syrup

Method

You’ll need: saucepan · chopping board · knife

1. Peel the beetroot, cut it into small dice and cook it in a little water or steam it until tender-crisp.
2. Pop the amaranth in batches in a dry pan over a medium to high heat. Keep the lid on and shake the pan now and then so nothing burns.
3. Remove the pomegranate seeds, roughly chop the pistachios and finely slice the mint leaves.
4. Stir the olive oil with the orange juice and maple syrup. Toss the still-warm beetroot straight into the dressing.
5. Loosely fold in the popped amaranth, pomegranate seeds, mint and pistachios, and season briefly to taste.
6. Arrange on a platter or in bowls and serve slightly warm or at room temperature.

Good to know

A salad like this brings colour and texture to the table without being complicated. Earthy sweetness, freshness and a delicate crunch go surprisingly well together here.

Swaps

Pistachios → walnuts (more omega-3 fatty acids) | maple syrup → finely chopped dates (more fibre) | pomegranate seeds → blueberries (also contain polyphenols) | amaranth → quinoa (similar protein and mineral content)

Allergens

Contains tree nuts from the pistachios. Suits children well if finely chopped – for small children, watch the shape because of whole seeds and nuts; in pregnancy the recipe is unproblematic with thoroughly washed beetroot and fresh ingredients.

Dairy-free recipes