Nothing says spring like flowers! So why not put some in your salad? This edible flower salad with beet mango over spinach is a great way to enjoy spring. Drizzle a sweet balsamic vinaigrette and enjoy! Eating beets heals acne. It also benefits by provide a good source of iron and is anti-cancer. The bright pop of color in mango enhances skin health, as well as brain health.
Several edible flowers that you could incorporate include day lilies, dandelions, cornflower, fuchsia, sorrel, hibiscus, lilac, or pansies.
handful of fresh spinach
1 small red beet
16 edible flowers, any size
1/4 cup crumbled goat cheese
1 teaspoon honey
1 teaspoon lemon juice
1 Tablespoon balsamic vinegar
Boil 1 red beet for 30 minutes, or until soft. When cooled enough to handle, peel and chop. Combine with a handful of washed spinach leaves and 16 edible flowers.
Peel and chop 1 mango and add to spinach.
Add 1/4 cup of crumbled goat cheese to the rest of the ingredients.
Dressing: Whisk together 1 teaspoon honey, 1 teaspoon lemon juice and 1 Tablespoons balsamic vinegar; drizzle over salad and enjoy!