Beet and Fig Salad with Candied Pecans -
The Kefir Cookbook is a delicious collection of over 100 globally inspired sweet and savory recipes made with the probiotic-rich superfood.
Ingredients
- For Candied Pecans
- ½ cup pecans
- 2 tbsp honey
- For Beets
- 2 pounds small red beets
- 1½ cups extra virgin olive oil
- maldon sea salt and freshly cracked black pepper
- juice of 1 lemon
- For Serving
- 4 to 6 cups arugula
- 1 pint fresh black mission figs
- ½ cup kefir labneh
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