Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Raspberry Beet Salad with Mango Turmeric Dressing

In the mood for something refreshing, sweet and healthy? This raspberry beet salad is naturally sweetened with mango and a little kick of turmeric. Your taste buds will thank you.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Serves 4
Amaranth and teff are tiny grains that are higher in protein and fiber than quinoa and just as tasty, with a slightly sweet tang. To serve salad for breakfast, replace the beets with chopped apples. 

See also Beet, Brown Rice and Carrot Burger

Ingredients

  • 1 cup uncooked amaranth or teff
  • 8 small beets, red or yellow,
  • trimmed and quartered
  • 1/2 mango, peeled, cubed
  • (about 1/2 cup)
  • 3 tbsp olive oil
  • 2 tbsp raw apple-cider vinegar
  • 1 clove garlic
  • 1/2 tsp Dijon mustard
  • 1 tbsp freshly grated turmeric or
  • 1/2 teaspoon ground turmeric
  • 1/4 tsp salt
  • 1 lb spinach or baby kale
  • (kale should be de-stemmed
  • and chopped)
  • 2 pints fresh raspberries
  • 1/3 cup chopped macadamia nuts

Preparation

1. In a medium saucepan, bring 3 cups water to a boil. Add amaranth or teff, reduce heat, and simmer until most of the liquid is absorbed and it achieves a creamy, thick porridge consistency, about 20 minutes.

2. Place beets in a large stockpot and cover with water. Bring to a boil, then cover and reduce heat to medium; simmer until tender, about 45 minutes. Transfer to a cutting board to cool; peel any tough skins. Dice and stir into the amaranth or teff.

3. In a blender, process mango, olive oil, vinegar, garlic, mustard, turmeric, and salt until smooth, adding 2–3 tbsp cold water if needed to reach the desired consistency.

4. Divide greens, beets, grains mixture, and raspberries among four plates and drizzle with mango dressing. Sprinkle with macadamia nuts and serve immediately.

Nutritional Info: 548 calories per serving, 26 g fat (3 g saturated), 56 g carbs, 12 g fiber, 24 g protein, 274 mg sodium

See also DIY Lunch: To-Go Salads in a Mason Jar

Nutrition Information

  • Serving Size 4
  • Calories 48
  • Carbohydrate Content 56 g
  • Cholesterol Content 0 mg
  • Fat Content 28 g
  • Fiber Content 12 g
  • Protein Content 24 g
  • Saturated Fat Content 3 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g