Spinach Salad with Edible Flowers and Beet Hearts

Ingredients

• 50 g young spinach leaves
• 200 g mixed green leaf lettuce
• 1 boiled, peeled beetroot
• 25 g grated Parmesan
• 12 pansies (or other edible flowers)
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 1 tsp Mustard
• 0.5 tsp sugar (or honey)
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil

Instructions

1. 1.

   Clean, trim, rinse and drain the spinach and lettuce. Cut the salad into bite‑size pieces. Slice the beetroot into very thin rounds and scoop out the hearts.

2. 2.

   Whisk vinegar, lemon juice, mustard, sugar, salt and pepper to make a vinaigrette, then whisk in the oil. Marinate the spinach and lettuce, arrange on plates. Top with beet hearts and flowers, sprinkle some Parmesan over them.