- 4 cups micro beet of the night
- 2 cups pink edible flowers, (I used pink dianthus)
- 1 lemon, sliced into wedges
- Olive oil
- Flake sea salt
- Coarsely ground black pepper
- Divide micro beets and edible flowers between 4 plates. Squeeze a lemon wedge over each, drizzle with olive oil and sprinkle with salt and pepper.