Beet Salad with Spiced Yogurt & Arugula

The spiced yogurt, tangy arugula, lime and roasted pistachios really marry well with beets. Serve as a side or main meal for lunch or dinner. Steam fresh beets or use prepared beets from your market, as I did here. Makes four generous servings.

Recipe

Beets
2 lbs. beets, trimmed, peeled and steamed, or 1 lb. cooked packaged beets from market, cut into 3/4-inch pieces
1 tsp. olive oil
2 tsp. lime juice
pinch Kosher salt

Spiced Yogurt
1-1/4 c. plan Greek yogurt, full fat
4 T. (1/4 c.) fresh cilantro, minced (save 1 T. for garnish)
2 T. olive oil
2 tsp. fresh ginger, grated
1 tsp. grated lime zest
1 T. lime juice
1 garlic clove, minced
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. pepper
1/2 tsp. Kosher salt
3 T. water

Salad
5 oz. arugula (watercress would also work well)
1/4 c. pistachios, toasted and chopped (save 2 T. for garnish)
2 tsp. olive oil
1 tsp. lime juice
pinch of Kosher salt

For the spiced yogurt in a medium bowl whisk together yogurt, 3 T. cilantro, 2 T. olive oil, ginger, lime zest, 1 T. lime juice, garlic, cumin, coriander, pepper and salt. Slowly stir in 3 T. water until the mixture has consistency of regular yogurt. Taste and add extra lime juice, salt and pepper, if needed. Spread yogurt mixture over a serving platter.

For the salad in a large bowl combine the arugula, 2 T. pistachios, 2 tsp. olive oil, 1 tsp. lime juice and a pinch of salt, and toss to coat. Arrange the salad on top of yogurt mixture, leaving a 1-inch border of yogurt mixture showing.

For the beets add to the now-empty bowl you mixed the salad in and toss with 1 tsp. olive oil, 2 tsp. lime juice, and a pinch of Kosher salt. Place the beet mixture on top of the arugula.

Sprinkle the salad with the remaining 2 T. pistachios and 1 T. cilantro and serve.