Beet and Arugula Salad With Spiced Yogurt

Step 1

1 In a microwaveable bowl, combine the beets, water and 1/4 teaspoon of the salt

Step 2

2 Cover the bowl and cook in the microwave on HIGH for 8 minutes

Step 3

3 Stir and microwave on HIGH for an additional 7 minutes, or until the beets can be easily pierced with a paring knife

Step 4

4 If any liquid remains in the bowl, drain, and let the beets cool slightly, about 10 minutes

Step 5

5 Meanwhile, in a small bowl, mix together the yogurt, herbs, 1 tablespoon of the oil, the ginger, lime zest, garlic, cumin, coriander and pepper until combined

Step 6

6 Divide the yogurt between 2 or 3 plates and spread it in a thin layer

Step 7

7 In a medium bowl, toss the arugula, 1 tablespoon of the nuts, 1 teaspoon of the oil, 1 teaspoon of the lime juice and the remaining 1/4 teaspoon of salt

Step 8

8 Divide the mixture over the yogurt on the plates

Step 9

9 When the beets are cool, add them to the bowl you mixed the arugula in, add the remaining 1 teaspoon of oil and the remaining 1 teaspoon of lime juice, then season to taste with salt and pepper

Step 10

10 Divide the beets between the plates, scattering them over the top

Step 11

11 Garnish with the remaining pistachios or almonds, and serve

Step 12

12 VARIATION: If you’d rather roast the beets, position a rack in the middle of the oven and preheat to 425 degrees

Step 13

13 Wrap each beet in aluminum foil, then place directly on the rack

Step 14

14 Roast for about 45 minutes, or just until the beets can be pierced with the tip of a paring knife

Step 15

15 (Larger beets may require more time

Step 16

16 ) Use tongs to transfer the wrapped beets to a work surface as well as to open the foil for the steam to escape

Step 17

17 Let the beets rest until cool enough to handle

Step 18

18 When they are, discard the foil and peel; their skins should rub off easily, or use a paring knife, as needed

Step 19

19 Cut the beets in 3/4-inch dice and proceed with the recipe