What do I do with these things?

Eat em! Microgreens speak for themselves in flavour, texture and colour. If you were to dress them I suggest you treat the task like a good makeup job, only add a little to enhance the beauty that is there. However my first dressing suggestion would be simply olive oil, lemon juice and freshly ground salt and pepper.

If you are seeking excitement and a culinary challenge you can try one of these microgreens recipes:
MIcrogreens Spring Salad

Microgreen Spring Salad with Carrot Ginger Dressing

Recipe from “Microgreens, a guide to growing nutrient packed greens”

by Eric Franks and Jasmine Richardson

Featured chefs, Phil Wojtowicz and Michelle Rizzolo

Serves 4

Microgreen Spring Salad

2 tablespoon salt

1 handful pea shoot microgreens

½ cup fava beans, blanched

4 carrots, small diced, blanched

1 handful Tokyo Bekana microgreens

1 pinch amaranth microgreens

4 radishes, sliced into thin coins

1 cup peas, blanched

Salt and pepper to taste

Carrot-Ginger Dressing

1 inch ginger, peeled and sliced into coins

¼ cup rice wine vinegar

½ cup water

1 tablespoon soy sauce

1 tablespoon mayonnaise

Kosher salt and freshly ground pepper to taste


To make the salad

  1. Prepare an ice water bath by filling a large bowl halfway with water and put about 2 dozen ice cubes in it; set aside.
  2. Bring a gallon of water to boil in a large pot.  Add salt, and then blanch the peas until they are bright green and tender.  Immediately remove from hot water with a slotted spoon and chill in ice bath.  Remove and set aside.  
  3. Repeat the blanching process with the fava beans and carrots.  Reserve the peas, beans and ½ a cup of diced carrots to garnish the salad.
  4. Place the microgreens, radishes, carrots, peas and fava beans in a bowl and season lightly with salt and pepper.

To make the dressing place ingredients in blander and mix until desired consistency is reached.  Salt and pepper to taste. Drizzle to dress.



Roasted Baby Beets with Beet Microgreens & Goat Cheese Croistini

Recipe from “Microgreens, a guide to growing nutrient packed greens”

by Eric Franks and Jasmine Richardson

Featured chefs, Phil Wojtowicz and Michelle Rizzolo

Serves 4

Roasted Beets

24 assorted baby beets, greens reserved

Salt and pepper to taste

¼ cup olive oil

½ cup water

3 tablespoons red wine vinegar

1 head frisée

2 tablespoons minced chives

2 tablespoons minced scallions

2 ounces beet and/or chard microgreens

Beet Greens

2 tablespoons olive oil

½ small yellow onion, sliced

2 cloves garlic, sliced

Pinch of red chilli flakes

2 cups roughly chopped beet greens

Salt and pepper to taste

1 teaspoon red wine vinegar

Goat Cheese Croistini

4 (½ inch thick) slices of sourdough or country bread

2 tablespoons olive oil

1 tablespoon flat leaf parsley

Salt and pepper to taste

2 to 3 ounces of soft goat cheese


To make the beets

  1. Trim the stems off beets. Wash and reserve 2 cups of the greens.
  2. Wash the beets, making sure not to puncture the skin.
  3. Arrange in a roasting pan in a single layer, season with salt and pepper and drizzle 2 tablespoons olive oil and ½ cup water on top. Cover beets and roast at 400 degrees F until fork tender, about 35-45 minutes depending on beet size.
  4. When the beets are tender, carefully remove them from the roasting pan while still warm and using a kitchen towel remove the skin of the beets. Cut beets in half and toss with the the vinegar and 2 tablespoons olive oil.
  5. Wash the frisée and remove the green tips from the leaves, leaving only the white and yellow part of the head. Cut the core off and tear the remaining leaves into medium pieces. Put the frisée in a salad bowl and reserve.


To make the greens

  1. Heat large sauté pan over medium heat and drizzle with oil.  Add the onion, garlic and chilli flakes and cook slowly until the opinions are  translucent, about 4 minutes.
  2. Add the reserved greens, season them with salt and pepper and cook for another 8-10 minutes, stirring occasionally, until the stems are tender. Remove from the heat, stir in the vinegar and transfer to a separate dish to cool; set aside.


To make Croistini

  1. Brush both sides of bread slices and garnish with parsley, salt and pepper.
  2. Arrange the slices on a sheet pan and place in the oven until lightly toasted, about 7 minutes.  Remove the Croistini from the oven, spread about 2 tablespoons of Beet Greens on each, and top with one tablespoon goat cheese. Season with more salt and pepper.
  3. Keep the Croistini on the sheet pan and warm before serving.


To plate, reheat the beets over medium high heat in a sauté pan and then toss with the frisée, chives, and scallions while still warm.  Season with salt and pepper, add remaining beet microgreens and toss. Transfer to a serving platter. Place warm Croistini around the beets.

So there you have it, either eat the greens freshly harvested from the tray, naked, raw and delightful, or create restaurant quality dishes that are sure to impress.