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
Blend the parsley, scallions, sour
cream, mayonnaise, buttermilk,
lemon juice, garlic and salt to desired
consistency. Taste and adjust season-
ings, 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
¼ cup mayonnaise
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 (I use this one) makes slicing easy.
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