Beet Salad with Spiced Yogurt and Watercress
Want sweet, velvety beets without the wait? Micro-steam them.
Gather Your Ingredients
Before You Begin
Be sure to wear gloves when peeling and dicing the beets to prevent your hands from becoming stained. The moisture content of Greek yogurt varies, so add the water slowly in step 2. We like to make this salad with watercress, but baby arugula can be substituted, if desired. For the best presentation, use red beets here, not golden or Chioggia beets.
Instructions
1.
In largest bowl your microwave will accommodate, stir together beets, ⅓ cup water, and ½ teaspoon salt. Cover with plate and microwave until beets can be easily pierced with paring knife, 25 to 30 minutes, stirring halfway through microwaving. Drain beets in colander and let cool.
2.
In medium bowl, whisk together yogurt, 3 tablespoons cilantro, 2 tablespoons oil, ginger, lime zest and 1 tablespoon juice, garlic, cumin, coriander, pepper, and ½ teaspoon salt. Slowly stir in up to 3 tablespoons water until mixture has consistency of regular yogurt. Season with salt, pepper, and extra lime juice to taste. Spread yogurt mixture over serving platter.
3.
In large bowl, combine watercress, 2 tablespoons pistachios, 2 teaspoons oil, 1 teaspoon lime juice, and pinch salt and toss to coat. Arrange watercress mixture on top of yogurt mixture, leaving 1-inch border of yogurt mixture. Add beets to now-empty bowl and toss with remaining 1 teaspoon oil, remaining 2 teaspoons lime juice, and remaining pinch salt. Place beet mixture on top of watercress mixture. Sprinkle salad with remaining 2 tablespoons pistachios and remaining 1 tablespoon cilantro and serve.
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