Posts Tagged ‘figs’

by Caitlin Saniga

What a wonderful surprise to see beets and figs at the farmers market this weekend. (And that’s Roanoke, ladies and gentlemen!) I didn’t have a recipe in mind for either the beet greens or the figs, so I whipped up this little salad.

As you can see, beet greens aren’t entirely green. They’re a bit purple, too. And they’re absolutely brimming with vitamins (including vitamins A, C, E, K and B6, along with calcium, iron, manganese, potassium and fiber). Talk about a superfood!


  • 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, saut√© 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.

My neighbor, who’s a nutritionist, also recommends steaming beet greens. I’ll try that next time!

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.

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by Caitlin Saniga

The recipe says to use French feta because it’s “creamier, milder, and less salty than the Greek version.” But I used the Greek feta and cut back on the salt. Tastes great!

  • 1 container (8 ounces) crumbled feta cheese
  • 8 ounces fresh figs (about 8 figs), halved lengthwise
  • 2 to 3 tablespoons extra-virgin olive oil
  • salt and pepper
  • 1/2 cup fresh mint leaves

In a medium bowl, mix feta and figs. Drizzle olive oil over, and season with salt and pepper. Sprinkle with mint leaves.

Makes 2 big servings.

Recipe adapted from: The Martha Stewart Living Cookbook: The New Classics

Photo: Caitlin Saniga

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