Beet and fig salad with candied pecans
Indulge in a delightful fusion of earthy beets, sweet figs, and crunchy candied pecans in this vibrant and flavorful salad.
Ingredients:
- 1/2 cup pecans
- 2 tablespoons honey
- 910g small red beets
- 1 1/2 cups extra virgin olive oil
- Maldon sea salt and freshly cracked black pepper
- Juice of 1 lemon
- 4 to 6 cups arugula
- 1 pint fresh Black Mission figs
- 1/2 cup Kefir Labneh
Instructions:
- Preheat the oven to 335°F. Combine the pecans and honey in a small oven-safe sauté pan, then place it in the preheated oven. Stir the mixture after 5 minutes to ensure the pecans are evenly coated with the melted honey. Repeat the stirring process after another 5 minutes. After a total of 15 minutes in the oven, take out the pan and spread the nuts on parchment paper, making sure to separate them to prevent sticking as they cool.
- Heat the oven to 375°F. Prepare the beets by cutting off the tops, washing them thoroughly, and tossing them with enough olive oil (approximately 1/2 cup) along with a pinch of sea salt and pepper. Put the beets in a shallow roasting pan, pour about 1/4 inch of water into the pan, and cover it with foil. Roast until a beet can be easily pierced with a small knife, usually for 45 to 60 minutes. Once the beets have cooled down, remove the peels under cold running water using your hands and a towel. Cut the beets into wedges, toss them with half of the lemon juice, a pinch of sea salt, and 1/2 cup olive oil, and set them aside.
- In a separate bowl, mix the arugula with a pinch of sea salt, the remaining lemon juice, and olive oil. Divide the arugula among four plates. Toss the figs in the same bowl used for arugula with any leftover dressing to coat them well before arranging them on top of the arugula. Place the beets and pecans on the plates in a similar fashion and top them with small spoonfuls of labneh for garnish.
Summary:
- Calories: 4130 kcal
- Fat: 371 g
- Protein: 36 g
- Carbs: 205 g
- Potassium: 4422 mg
- Magnesium: 383 mg