Description
This bright, Mediterranean-inspired salad celebrates the delicate sweetness of fresh figs paired with the peppery bite of beet greens and creamy, salty mizythra cheese. The aromatic rosemary-infused vinaigrette elevates simple, high-quality ingredients into an elegant dish perfect for a quick lunch or an impressive appetizer. It is a harmonious balance of honeyed fruit, savory cheese, and herbaceous, woodsy notes that feels both rustic and intentionally crafted.
Ingredients
4 cups fresh beet leaves, washed and dried
8 large ripe figs, halved or sliced into wedges
1/2 cup mizythra cheese (or crumbled feta cheese)
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon fresh rosemary, finely minced
1 teaspoon Dijon mustard
Salt and freshly cracked black pepper to taste
Instructions
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, minced fresh rosemary, and Dijon mustard until well emulsified.
Season the vinaigrette with a pinch of salt and black pepper to taste.
Place the cleaned and dried beet leaves in a large serving bowl.
Drizzle about half of the vinaigrette over the greens and toss gently to coat evenly.
Arrange the sliced figs artistically over the dressed greens.
Crumble the mizythra or feta cheese over the top of the salad.
Drizzle with the remaining vinaigrette just before serving.
Notes
Ensure the beet leaves are thoroughly dried after washing to prevent the dressing from sliding off. Mizythra is a traditional choice, but feta works excellently if mizythra is unavailable. Store any leftover vinaigrette in an airtight glass jar in the refrigerator for up to one week.
- Prep Time: 15
- Category: Dinner
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad portion
- Calories: 210
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg