Micro Beet of the Night, Edible flowers and Lemon Juice Zing

Serves 4


  • 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



  1. 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.
1 comment
  1. 1
    BeingIsabella | May 15, 2018 at 4:04 pm

    Absolutely beautiful! How do all your recipes looks so poised and elegant! I bet Queen Elizabeth II would gladly eat them 🙂 And the pink colour though!!!!


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