Beet Salad with Spiced Yogurt and Watercress | America's Test Kitchen

Ingredients

• 2 pounds beets , trimmed, peeled, and cut into ¾-inch pieces
• 1 teaspoon plus 2 pinches table salt , divided
• 1 1/4 cups plain Greek yogurt
• 1/4 cup minced fresh cilantro , divided
• 3 tablespoons extra-virgin olive oil , divided
• 2 teaspoons grated fresh ginger
• 1 teaspoon grated lime zest plus 2 tablespoons juice, divided, plus extra juice for seasoning (2 limes)
• 1 garlic cloves , minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon pepper
• 5 ounces (5 cups) watercress , torn into bite-size pieces
• 1/4 cup shelled pistachios , toasted and chopped, divided