Beet and Fig Salad with Candied Pecans

Ingredients for Beet and Fig Salad with Candied Pecans

• 120ml de pacanes

• 2 cuillères à soupe de miel

• 900g small red beets

• 350ml extra virgin olive oil

• Maldon sea salt and freshly cracked black pepper

• Jus de 1 citron

• 4 to 6 cups rocket

• 575ml fresh Black Mission figs

• 120ml Kefir Labneh

Preheat the oven to 168°C. In a small ovenproof sauté pan, combine the pecans and honey and place in the oven. After 5 minutes, stir the pan to evenly coat the pecans with the now-melted honey. After another 5 minutes, stir again. After a final 5 minutes, remove the pan from the oven and empty the nuts out onto parchment paper, making sure to separate each nut so they don’t stick together once cool.

Preheat the oven to 191°C. Slice the tops off the beets and wash the beets thoroughly. Toss the beets with enough olive oil to coat (about 120ml ) and a pinch each of sea salt and pepper. Place in a shallow roasting pan, add about 1/4 inch water to the pan, and cover with foil. Roast until a small knife easily pierces a beet, 45 to 60 minutes. When cool enough to handle, use your hands and a towel to slide the peels off under cold running water. Cut the beets into wedges and toss them with half of the lemon juice, a pinch of sea salt, and 1/2 cup olive oil. Set aside.

In a bowl, toss the rocket with a pinch of sea salt and the remaining lemon juice and olive oil and divide among four plates. Add the figs to the bowl that had the rocket and toss with whatever dressing is still in the bowl (give them a good stir to coat). Arrange the figs atop the rocket. Add the beets and pecans to the plates in the same manner and garnish with small dollops of labneh.

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