Wash fresh beets and rip off the greens.
Wrap each beet in tinfoil. Place beets in slow cooker. Cook on high for 4-6 hours depending on the size of your beets, and how many you have.
Thinly slice beets and lay on plate. Add greens, goat cheese, and amaranth shoots. Drizzle with olive oil, balsamic, and season with salt and pepper to taste.