Red Amaranth Microgreens Salad Recipe

If you want a salad that looks as impressive as it tastes, this Red Amaranth Microgreens Salad Recipe is a great place to start. The deep ruby stems and delicate leaves of red amaranth microgreens add a natural burst of color to the plate, turning even a simple salad into something visually striking.

Compared to stronger varieties like radish or mustard microgreens, amaranth has a much milder character. Its flavor is slightly nutty with a gentle earthy note that many people compare to young beetroot. Because of this subtle taste, amaranth microgreens work beautifully in salads, grain bowls, sandwiches, or as a delicate garnish that adds both color and freshness.

Although slightly more delicate to grow than beginner varieties like broccoli or pea shoots, amaranth rewards growers with its signature red stems and tender leaves after about two weeks. In this salad, red amaranth microgreens pair perfectly with roasted beetroot, creamy goat cheese, and crunchy walnuts, creating a balanced and colorful dish that fits perfectly among fresh and healthy microgreens recipes.

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Ingredients

(Serves 2)

• 2 cups arugula or baby spinach (salad base)
• 1 medium roasted beetroot, cut into cubes
• ½ cucumber, thinly sliced
• 60 g goat cheese or feta, crumbled
• 2 tbsp toasted walnuts
• 1 generous handful Red Amaranth microgreens

Lemon Honey Vinaigrette

• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions

• Prepare the vegetables: Roast the beetroot until tender, allow it to cool, and cut it into bite-sized cubes. Slice the cucumber thinly.
  
• Make the dressing: In a small bowl whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until the vinaigrette becomes smooth and emulsified.
  
• Build the salad base: In a large bowl combine arugula or baby spinach with cucumber slices and roasted beetroot.
  
• Add texture: Sprinkle toasted walnuts and crumbled goat cheese evenly across the salad.
  
• Finish with microgreens: Add a generous handful of red amaranth microgreens on top just before serving to preserve their delicate structure and vibrant color.
• Dress and serve: Drizzle the lemon vinaigrette lightly over the salad and toss gently. Serve immediately.

Serving Suggestions

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This elegant microgreens salad recipe works beautifully as a light lunch or a refined side dish.

You can also:

• serve it with grilled salmon or chicken for a complete meal
  
  
• add quinoa or couscous for a more filling grain bowl
  
  
• top toasted sourdough with this salad for a gourmet open sandwich
  
  

The deep red stems of amaranth microgreens add a beautiful pop of color that makes the salad look as good as it tastes.

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FAQ – Red Amaranth Microgreens Recipes

Can I replace red amaranth microgreens with other varieties?

Yes. If you cannot find amaranth microgreens, you can substitute them with radish microgreens, mustard microgreens, or red cabbage microgreens. However, red amaranth gives the salad its unique color and delicate nutty flavor.

Do I have to roast the beetroot?

Roasting enhances the sweetness and earthy flavor of beetroot, which pairs perfectly with amaranth microgreens. However, you can also use pre-cooked or steamed beetroot to save time.

How should I store amaranth microgreens?

Store red amaranth microgreens in the refrigerator in a sealed container or original packaging. For the best flavor and texture, use them within a few days after harvest.

If you enjoy experimenting with microgreens recipes, red amaranth is a great variety to try. Its delicate leaves and deep red stems add both color and a subtle nutty flavor to fresh dishes like salads.