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

Side Dishes
Vegetables
Vegetarian
Salads
Easter

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV

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

SERVES 6

TIME 55 minutes

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