MicroVerdes.
Fresh trays
Red amaranth baby leaf cropMicroVerdes · Grown for the plate
Illustrative crop image; each harvest may look different.

Red amaranth baby leaf

Amaranthus tricolor

Tender red amaranth adds a gentle beet-like note and vivid color to leaf mixes and salads.

AvailableOne living 20 × 14 cm tray · Pay after delivery
€6.00

Flavour

Mild, earthy and a little nutty.

On the plate

Baby-leaf salad mixes, sandwiches and garnishes.

Two ideas for this crop

Examples of bringing its flavour and texture to your menu. Adapt the preparation and quantity to your kitchen.

Roasted aubergine, tahini and red amaranth. Suggested plating with Red amaranth baby leaf.
Generated illustration of a suggested plating.
Recipe idea

Roasted aubergine, tahini and red amaranth

Charred aubergine and sesame cream with developed red-amaranth baby leaves.

What the greens add

The red leaf introduces tender texture distinct from the aubergine and a mild vegetable note. Its size spreads colour and flavour across several bites.

At the pass

Rest whole tender leaves between the aubergine pieces and over the cream. Trim stems so leaf and vegetable can be picked up in the same bite.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 150 g aubergine
  • 15 g tahini
  • 15 g plain yoghurt or unsweetened plant yoghurt
  • 8 g red amaranth baby leaf
  • 5 g toasted sesame
  • 8 ml olive oil
  • Lemon, garlic and salt to taste

Suggested preparation

  1. Roast the aubergine with oil and salt until its flesh is soft and the surface coloured; cut into manageable bite-size pieces.
  2. Mix tahini, yoghurt, lemon and a small amount of garlic; loosen with water if needed.
  3. Plate cream and aubergine; once intense heat has subsided, add the whole baby leaves and finish with sesame.

Another possibility

Replace aubergine with roasted squash; retain lemon in the dressing to balance the new vegetable's sweetness.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Illustration of tomato, peach and stracciatella with red amaranth.
Generated illustration of a suggested plating.
Recipe idea

Tomato, peach and stracciatella with red amaranth

A tomato, griddled-fruit and creamy-cheese salad with red leaves distributed throughout.

What the greens add

Amaranth supplies a mild earthy note against sweet fruit and cheese. Developed leaves give a true salad presence and visually separate the pale and warm-coloured components.

At the pass

Alternate red leaves with fruit and cheese across the plate. Match leaf size to a comfortable forkful.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 60 g roasted or confit cherry tomatoes
  • 60 g stoned peach in wedges
  • 45 g stracciatella cheese
  • 12 g red amaranth baby leaf
  • 15 g toasted bread in small pieces
  • 8 ml olive oil and lemon to taste
  • Salt and black pepper to taste

Suggested preparation

  1. Griddle the peach wedges with a little oil, retaining their shape; prepare the tomatoes and toasted bread.
  2. Dress the tomatoes and peach with lemon, oil and salt and place stracciatella between them.
  3. Add whole, lightly dressed red leaves at the pass. Distribute toasted bread without concealing the leaves.

Another possibility

Use nectarine or fresh seasonal tomatoes; review the lemon according to the fruit's sweetness and acidity.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Explore all recipe ideas

On your menu

Red amaranth baby leaf brings colour and mild earthy flavour to salads and roasted vegetables.

Finishing the dishDistribute leaves through the mixture for several bites or arrange a small cluster when plating.

Three ideas to start with

  1. Mix leaves with rice, cucumber and roasted vegetables.
  2. Add a small portion to a courgette and fresh cheese sandwich.
  3. Try a finish over roasted aubergine with lemon dressing.
Taste your harvest and adjust the portion to your dish.
Can I replace Garnet Red with the same amount?

Adjust the portion: this selection is baby leaf and Garnet Red is a microgreen, with different sizes and presence.

More about this variety

These red young leaves are useful when a salad needs contrast without a strong peppery note. Mix them with other leaves or finish a sandwich with a small handful.

Texture and colour

red leaves · tender

On the plate

Mix a few young red leaves into a citrus salad or a roasted-vegetable taco. Leave some whole so their color remains distinct from the rest of the garnish.

Mediterranean · Mexican

Format
Living 20 × 14 cm tray
Harvest stage
Baby leaves
Edible portion
Leaves and tender stems cut above the growing medium; roots left behind.
Restaurant delivery
Confirmed with you after your order request.

Tray dimensions do not represent a fixed edible weight.

Tasting notes are a guide; each harvest can vary.

Next crop: Albina fava shoots →

Your selection

Total per delivery0,00 €

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