As published at


For the salad:

  • Arugula
  • Microgreens and edible flowers
  • Roasted yellow beets, thinly sliced

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


  1. Blend the parsley, scallions, sour cream, mayonnaise, buttermilk, lemon juice, garlic and salt to desired consistency. Taste and adjust seasonings, if necessary.
  2. Combine greens. Fold in beets and place in salad bowls.
  3. Drizzle with dressing and top with flowers.


  • 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.

Available at the Oakmont Farmer’s Market 5/4:

Arugula available from Blueberry Hill Farm

-Microgreens available from Philly Phoods