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 .
16 PEACHYTHEMAGAZINE . COM