Name: Beet and Fig Salad with Candied Pecans
Yield: 4 servings
Ingredients: 1/2 cup pecans; 2 tablespoons honey; 2 pounds 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

Closeup of salad with wedges of golden beet and figs rounds of red beet and arugula all set atop kefir labneh.

Photo by Jennifer Davick

Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.

Recipe notes

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Recipe notes

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