I’m all about edible flowers this week, since Marx Foods, gourmet food supplier based out of Seattle, is holding a contest over on their Instagram account. I’m one of the competitors (don’t forget to “like” my photo here to cast your vote). Remember that creamy, knock-your-pants-off goat milk ricotta I made last week? Well, that goat ricotta also made it into my Marx Foods Edible Flowers Photography Challenge post, because I basically used any excuse I could to put it on anything, including all over my face and hands. To make this salad, I roasted some beets, I tossed some spinach and arugula in a light lemon & olive oil dressing and added the nasturtium flowers that Marx Foods sent me to make this gorgeous beet, ricotta & nasturtium salad. The ricotta tempered the bitter bite of the nasturtiums, keeping their strong flavor from completely overwhelming the salad.

I know you don’t win friends with salad, but I have to say that this one has to be a good icebreaker.