Roasted Garlic Buttermilk Wedge Salad

Roasted Garlic Buttermilk Wedge Salad


1 head butter lettuce

1/ 4 cup toasted pepitas

2 large roasted beets

1 sliced pear

Gorgonzola dolce


1 cup buttermilk

1/ 2 cup mayo

1/2 lemon juice (adjust to tasting)

1 bunch chopped chives

3 cloves roasted garlic

S & P to taste



  1. Run butter lettuce head under cold water and rinse thoroughly.
  2. Shake off excess water and wrap in a dish towel to chill in the fridge.
  3. On a baking sheet wrap beets in tin foil loosely with salt, pepper and olive oil.
  4. Bake at 350 for 60 minutes or until beets are soft enough to your liking.
  5. After beets can be pierced with a knife- peel skin and dice into 1 inch cubes.
  6. Dress beets with olive oil and set aside.
  7. In a small sauce pan toast peptia seeds until lightly browned.
  8. Quickly remove the seeds from the pan (they will continue to cook and burn if left in the sauce pan).
  9. Assemble your salad- Lay down lettuce and spoon diced beets on top.
  10. Add toasted pepitas, gorgonzola cheese, sliced pear, dressing and chopped chives and micro greens.


Optional Garnish:

Chopped Chives or Beet Micro Greens

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