by Caitlin Saniga
- olive oil
- beet greens from 1 bunch of beets, washed and stems trimmed
- 3 figs, stems removed, quartered
- 1 ounce feta
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 1 teaspoon olive oil
- 1/2 teaspoon white wine vinegar
- salt and pepper, to taste
Lightly coat a medium pan with olive oil. Over medium heat, sauté the beet greens until they’re tender, about 1 minute. Transfer to a serving bowl. Quickly rinse out the pan, add a bit more oil and cook the figs until heated through, about 30 seconds. Add the figs to the bowl of greens. Sprinkle with feta.
To make the dressing, whisk together the soy sauce, honey, olive oil and white wine vinegar. Season with salt and pepper. Pour the dressing over the salad. Serve immediately.
Makes 2 servings.