Roasted Root Vegetables with Amaranth & Goat Cheese
Amaranth Salad
Hearty roasted roots tossed with nutty amaranth, goat cheese, and a lemon-balsamic dressing.
This warm amaranth salad is one of those recipes I love to make when root vegetables are at their peak. Nutty, slightly chewy amaranth pairs beautifully with caramelized roasted carrots, sweet potato, parsnips, and golden beets; a hit of goat cheese and toasted walnuts adds creaminess and crunch, while a bright lemon-balsamic dressing ties it all together.
It’s generous enough to serve as a cozy weeknight main over a heap of peppery arugula or as a showy side for guests. The flavors are simple, seasonal, and comforting—make a batch, and you’ll find yourself craving this again and again.
Nutrition (per serving)
Directions
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1
Preheat the oven to 400°F. Peel (if desired) and chop carrots, sweet potato, parsnips, and beets into 1-inch pieces; thinly slice the red onion.
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2
Toss the chopped vegetables with 3 tbsp olive oil, minced garlic, thyme, 1 tsp salt, and 1/2 tsp pepper on a rimmed baking sheet. Roast until tender and caramelized, about 35–40 minutes, turning once halfway through.
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3
While the vegetables roast, rinse the amaranth in a fine mesh strainer. In a small saucepan bring 2 cups water to a boil, add amaranth, reduce heat to low, cover, and simmer for 20 minutes until the grains are tender and water is absorbed. Remove from heat and fluff with a fork; let cool slightly.
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4
Make the dressing by whisking 2 tbsp olive oil, balsamic vinegar, lemon juice, and maple syrup or honey in a small bowl. Taste and adjust seasoning with a pinch of salt and pepper.
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5
In a large bowl toss the warm roasted vegetables with cooked amaranth, arugula, and half the dressing. Transfer to a serving bowl, crumble goat cheese over the top, sprinkle with toasted walnuts, and drizzle remaining dressing.
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6
Serve warm or at room temperature with extra lemon wedges on the side.
Ingredients
- Amaranth (dry):3/4 cup
- Water:2 cups
- Carrots:1 lb
- Sweet potato:1 lb
- Parsnips:8 oz
- Small golden beets:8 oz
- Red onion:1 pieces
- Extra-virgin olive oil (for roasting):3 tbsp
- Fresh thyme (leaves):1 tbsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Garlic (minced):2 pieces
- Arugula or mixed greens:4 cups
- Goat cheese (crumbled):4 oz
- Toasted walnuts (chopped):1/2 cup
- Extra-virgin olive oil (dressing):2 tbsp
- Balsamic vinegar:1 tbsp
- Fresh lemon juice:2 tbsp
- Maple syrup or honey:1 tbsp
Tips & Notes
- Toast the walnuts in a dry skillet for 3–4 minutes until fragrant to deepen their flavor.
- Cook the amaranth ahead and refrigerate; reheat briefly or serve cold—this salad is lovely either way.
- If you prefer a smoother texture, swap amaranth for cooked quinoa (same ratio) but you’ll miss the unique nutty bite.
