GREEN GODDESS AND SPRING MICROGREENS SALAD
For the Salad
Arugula
Microgreens and edible flowers
Roasted yellow beets, thinly sliced( See box below)
For the Dressing makes 1 ¾ cups
1 cup coarsely chopped parsley
4 scallions, sliced 1 cup sour cream ¼ cup buttermilk ¼ cup mayonnaise
Blend the parsley, scallions, sour cream, mayonnaise, buttermilk, lemon juice, garlic, and salt to desired consistency. Taste and adjust seasonings, if necessary.
Combine greens. Fold in beets and place in salad bowls. Drizzle with dressing and top with flowers.
Note: Any remaining dressing can be stored in the refrigerator for up to 4 days.
Recipe adapted from Desiree Currie, What’ s in Season with Des juice of 1 lemon( scant ¼ cup)
1 small clove garlic, grated( about ¼ teaspoon)
1 ½ teaspoons kosher salt
ROASTED BEETS
Preheat oven to 400 degrees. Peel beets. Season with salt and pepper, to taste. Wrap in foil. Roast for 20 minutes. Allow to cool and then slice thinly.
Note: A mandoline( like this one) makes slicing easy.
14 PEACHYTHEMAGAZINE. COM