Step 1

In the largest bowl your microwave will accommodate, stir together beets, ⅓ cup water, and ½ teaspoon salt. Cover with plate and microwave until beets can be easily pierced with a paring knife, 25 to 30 minutes, stirring halfway through microwaving. Drain beets in colander and let cool.

Step 2

In a medium bowl, whisk together yogurt, finely chopped figs, 3 tablespoons cilantro, 2 tablespoons oil, ginger, lime zest and 1 tablespoon juice, garlic, cumin, coriander, pepper, and ½ teaspoon salt. Slowly stir in up to 3 tablespoons water until mixture has consistency of regular yogurt. Season with salt, pepper, and extra lime juice to taste. Spread yogurt mixture over serving platter.

Step 3

In a large bowl, combine watercress, ¼ cup chopped figs, 2 tablespoons pistachios, 1 tablespoon oil, 2 teaspoons lime juice, and pinch salt and toss to coat. Arrange watercress mixture on top of yogurt mixture, leaving 1-inch border of yogurt mixture. Add beets to now-empty bowl and toss with remaining 1 teaspoon oil, remaining 2 teaspoons lime juice, and remaining pinch salt. Place beet mixture on top of watercress mixture. Sprinkle salad with remaining ¼ cup chopped figs, remaining 2 tablespoons pistachios, and remaining 1 tablespoon cilantro and serve.