Beet Salad with Spiced Yogurt and Watercress

Name: Beet Salad with Spiced Yogurt and Watercress
Yield: Serves 6
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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Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV

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

SERVES6

TIME55 minutes

has video

WHY THIS RECIPE WORKS

Beets are very dense, so roasting whole ones can take up to 2 hours (not including the time it takes for the oven to preheat and for the beets to cool before peeling). Instead, we peeled and cut the beets into small chunks and microwaved th...

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