Ingredients for the Salad
- 1 bunch of arugula
- 5–6 lettuce leaves
- 2–3 beets, boiled and sliced
- 1 tbsp vinegar (for boiling the beets to retain their red color)
- 2 figs
- 2 fresh spring onions, finely chopped
- 60 g Graviera cheese, thinly sliced (or any cheese of your choice)
- Salt
Ingredients for the Dressing
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Instructions
- Prepare the Beets:
Wash the beets thoroughly, place them in a pot, cover with water, and add a little salt and 1 tbsp vinegar. Boil until tender.
Once cooked, allow them to cool slightly, peel off the outer skin, slice them thinly, and set aside. - Assemble the Salad:
Wash the lettuce, arugula, and spring onions. Chop them as desired and place them in a bowl.
Add the sliced beets, figs, Graviera cheese, and a pinch of salt. - Make the Dressing:
In a small bowl, mix the olive oil, balsamic vinegar, and honey. Whisk well with a fork until combined.
Drizzle the dressing over the salad and toss gently to coat.
A Symphony of Flavors!
This arugula and Graviera salad combines vibrant beets, the sweetness of figs, and the creaminess of cheese, all enhanced by a delightful honey-balsamic dressing. It’s a dish that brings the fresh flavors of the Mediterranean to your table. Perfect for any occasion – enjoy every bite!
