Salad with Edible Flowers and Beets
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Rinse, trim, and thoroughly drain the lettuce and spinach. Cut the lettuce into bite-sized pieces. Thinly slice the beet.
2.
Form a vinaigrette by mixing the vinegar, lemon juice, mustard, and sugar. Gradually incorporate the oil, and season to taste with salt and pepper.
3.
Mix the spinach and the lettuce leaves with the dressing, then arrange on plates. Top with the sliced beets, and edible flowers. Garnish with the parmesan cheese and serve.
