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Peachy the Magazine

Green Goddess and Spring Microgreens Salad

This recipe is featured in our April 2018 Food + Entertaining article, A Spring Luncheon.

Green Goddess and Spring Microgreens Salad
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Green Goddess and Spring Microgreens Salad

Course: Salads
Servings

4-6

servings

ingredients

  • For the salad:

  • Arugula

  • Microgreens and edible flowers

  • Roasted yellow beets, thinly sliced (see note 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

  • Juice of 1 lemon (scant ¼ cup)

  • 1 small clove garlic, grated (about ¼ teaspoon)

  • 1 ½ teaspoons kosher salt

Directions

  • 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.

Notes

  • Recipe adapted from Desiree Currie, What’s in Season with Des
  • Any remaining dressing can be stored in the refrigerator for up to 4 days.
  • 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. A mandoline (I use this one) makes slicing easy.