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Chef Megan Mitchell

Online Cookbook

Beet and Radish Bowl with Feta and Edible Flowers

  • Complexity: very easy
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Beet and Radish Bowl with Feta and Edible Flowers


  • 2 candy striped beets, scrubbed clean and peeled
  • 1 watermelon radish, scrubbed clean
  • 1 bunch breakfast radishes, scrubbed clean
  • 1 bunch Easter egg radishes (purple, pink and red), scrubbed clean
  • 8 ounce snap peas
  • 1 fennel bulb, plus fronds for garnish
  • 4 ounce feta chunk
  • Edible flowers, for garnish
  • 2 lemons, juiced
  • ¼ cup extra virgin olive oil
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • Salt and pepper, to taste


  1. Using a mandoline thinly slice the beets, watermelon radish, Easter egg radishes and fennel. Place in a large bowl.

  2. Quarter the breakfast radishes. Place in the bowl. Halve the snap peas on a bias and add to the bowl as well.

  3. In a small bowl make the dressing. Whisk to combine and add to the veggies. Toss. Let sit for 10 minutes and toss again.

  4. To plate scoop up some veggies into a shallow bowl. Top with ¼ chunk of the feta, some fronds from the fennel and torn flowers. Drizzle over a little extra dressing. Makes 4 salads.


    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade

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