Dr. Axe > Recipes > Gluten-Free

Beet Salad with Edible Flowers Recipe

Beet salad with edible flowers recipe - Dr. Axe

Total Time

45 minutes



Meal Type



  • 5 medium beets (about 1 pound without greens), ends trimmed, halved
  • 1 clove garlic, smashed
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil
  • Sea Salt and Black Pepper
  • ¼ cup fresh mint, coarsely chopped
  • ¼ cup goat cheese, crumbled
  • Edible Flower garnish


  1. Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes.
  2. When cool enough to handle, grab beets with a paper towel and slip off skins.
  3. In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine.
  4. Remove and discard garlic.
  5. Serve beets topped with mint, goat cheese and edible flowers.

This beet salad with edible flowers recipe is a fun twist on the typical salad! Spice up your salad by adding these fun ingredients! It’s sure to impress guests and is definitely photo worthy!

Josh Axe

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  1. Daisy Yardley on

    Wow. that’s something different and refreshing. I’ve never thought we can use this Edible Flower garnish in this way. Gonna give it a try once.
    I follow Draxe frequently for new recipes, soups, salads, and other eateries. You’re doing a great job. Much Love :-)

    daisy Yardley!

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