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Nut Free
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Vegetarian
How to make Edible Flower Salad With Beets and Mango over Spinach
Yes, you see it! Some spring flowers are edible, so enjoy this Flower Salad with Beets, Mango, and Spinach!
Nothing says spring like flowers!
So why not put some in your salad? This edible flower salad with beets and mango over spinach is a great way to enjoy spring. Drizzle a sweet balsamic vinaigrette and enjoy!
Eating beets heals acne. It also benefits your body by providing a good source of iron. The bright pop of color in mango enhances skin health, as well as brain health.
What kinds of flowers are edible?
There are several different kinds of edible flowers, and they all have their own unique taste. For this salad, I recommend enjoying carnations (just the petals, though!). They have a sweet taste that you’ll be sure to enjoy. Calendula (marigold) petals are edible too, but these have a sharper taste that might be peppery. Dandelions have a sweet flavor if the flower is young. There’s a wide selection of flowers to choose, so have fun with this versatile ingredient option!
What do I need to make this Edible Flower Salad?
Spinach contains potassium and can lower blood pressure.
Beets are a great source of fiber and vitamin B.
Mangoes help digestive health and support your hair and skin.
Carnations are a type of edible flower! The petals are nice and sweet, and are sometimes to help nervous system disorders.
Goat cheese provides protein and calcium to your body!
For the dressing, you’ll need:
Honey for sweetness.
Lemon juice for the added tang and to balance out the honey
Balsamic vinegar for the amazing and rich flavor that goes great on any salad!
More pretty salads you can make at home:
Cherry Salad With Cherry Dressing
Beet Carpaccio with Toasted Walnuts and Goat Cheese
Fruit Salad with Honey Lemon Mint Dressing
How to make Edible Flower Salad with Beets and Mango over Spinach
Equipment
- Small pot
- Vegetable peeler
- whisk
Ingredients
- 1 handful fresh spinach
- 1 small red beet, cooked & chopped
- 1 mango, chopped
- 16 edible flowers, any size
- ¼ cup goat cheese, crumbled
- 1 tsp honey
- 1 tsp lemon juice
- 1 Tbsp balsamic vinegar
Instructions
- Boil 1 red beet for 30 minutes, or until soft. When cool 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 ¼ cup of crumbled goat cheese to the rest of the ingredients.
For the Dressing:
- Whisk together 1 tsp honey, 1 tsp lemon juice and 1 Tbsp balsamic vinegar; drizzle over salad and enjoy!