Photo: Noam Frisman

Styling: Chamutal Yaakobovitch

Yield: 1 serving

Prep Time: 20 minutes

Level: Easy

Ingredients:

1 large beet, cut into 6 sections
1 pear, sliced thinly
1 cup arugula
3 radishes, sliced thinly
2 artichoke hearts, sliced
3 ounces Tnuva Feta Cheese, crumbled
1 tablespoons roasted almonds

Dressing:
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
Dash Himalayan salt
Freshly ground pepper to taste

Instructions:

1. Whisk together all the dressing ingredients, except for the olive oil. Add the oil in a slow, steady stream, and continue whisking until thickened.
2. To assemble the salad, pour 1/3 of the dressing over the beets and let sit until flavors are absorbed.
3. In a separate bowl, combine the arugula, radishes, artichoke hearts and pear slices with the remaining dressing and mix well.
4. Transfer the salad to a plate. Arrange the beets and the Feta cheese on top. Sprinkle with the almonds and serve.