Easter Floral Centerpiece Salad

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A stunning salad featuring edible flowers, roasted beets, and a citrus vinaigrette, inspired by the garden center's floral events. This Mediterranean-inspired salad recipe, ready in about 50 minutes, layers Beets, Olive oil, Balsamic vinegar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and cubed Beets
• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1 tsp Honey
• 5 cups Mixed spring greens
• 1/4 cup (nasturtiums, pansies, or borage) Edible flowers
• 1/2 cup, thinly sliced Shaved fennel
• 2 tbsp Toasted pumpkin seeds
• 1 tbsp Lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp Salt
• 1/8 tsp Black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 3 peeled and cubed beets with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and 1 teaspoon honey. Spread on a parchment-lined baking sheet and roast for 25 minutes until tender and caramelized, stirring once halfway through.
2. Step 2: In a small bowl, whisk together 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified. Slowly drizzle in 2 tablespoons olive oil while whisking until thickened.
3. Step 3: In a large bowl, combine 5 cups mixed spring greens, 1/2 cup thinly sliced shaved fennel, and 1/4 cup edible flowers. Add 2 tablespoons of the vinaigrette and toss gently until greens are evenly coated.
4. Step 4: Arrange the roasted beets on top of the dressed greens. Drizzle with remaining vinaigrette, then sprinkle with 2 tablespoons toasted pumpkin seeds. Serve immediately while greens are crisp.