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

Name: Beet Salad with Spiced Yogurt and Watercress | America's Test Kitchen
Total time: 55 min
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

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Want sweet, velvety beets without the wait? Micro-steam them.

Keywords

Side Dishes
Vegetables
Vegetarian
Salads
Easter
ATK Staff Pick

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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