2 carrots, peeled and thinly sliced
4 radishes, sliced
1 cup microgreens
4 tablespoons olive oil
salt & pepper to taste
1. Preheat oven to 390°F.
2. Place the beets in an oven-proof
dish and drizzle with olive oil.
3. Cover with foil and bake for
30 minutes or until tender.
4. Once cool, peel and cut into
wedges.
5. Mix beets, carrots, radishes and greens in a bowl.
6. Add olive oil and season with salt and pepper.
GREEK SALAD
One of my favorite salads. I love feta cheese.
Serves 4
20 heirloom cherry or grape tomatoes, cut in half
3 oz feta cheese, thinly sliced
1⁄
2 cup kalamata olives
2 cups microgreens
1⁄
2 cup olive oil
1 small bunch flat-leaf parsley
1 tablespoon lemon juice
salt & pepper to taste
1. Place tomatoes, feta cheese, olives and microgreens on a
serving plate.
2. In a blender mix oil, parsley and lemon juice.
3. Blend until smooth.
4. Season with salt and pepper and
drizzle over the salad.
POTATO SALAD WITH HONE Y MUSTARD
A very simple yet tasty take on the old potato salad.
Serves 4
15 small blue and fingerling potatoes
4 tablespoons olive oil
salt & pepper to taste
1 red onion, thinly sliced
1 cup microgreens
2 eggs
1 tablespoon white vine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon water
1. Preheat oven to 390°F.
2. Slice the potatoes as thin as you
can. Place them on a baking tray and drizzle with oil.
3. Toss
well and season with salt and pepper.
4. Bake until golden,
about 12 to 15 minutes.
5. Place them in a large bowl and add
onion and microgreens.
6. Fill a medium saucepan with water
and bring it to a boil. Turn the heat down so that the water
just simmers.
7. Add vinegar.
8. Crack each egg into a small
cup. Slip the eggs carefully into the water and let them stay
in for 3 minutes.
9. Remove from water with a slotted spoon.
10. Place on top of the salad.
11. In a small bowl mix mustard,
honey and water.
12. Pour over the salad and serve.
