2 lbs. beets, trimmed, peeled, and cut into 3/4 inch pieces
1 1/8 teaspoons table salt, divided
1 1/4 cups plain Greek yogurt
1/4 cup minced fresh cilantro, devided
3 tablespoons extra-virgin olive oil
2 teaspoons grated fresh ginger
1 teaspoon grated lime zest plus 2 tablespoons juice, devided
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon pepper
5 cups of watercress torn into bite size pieces
1/4 cup of shelled pistachios, toasted and chopped, divided
Directions
Combine beets, 1/3 cup of water, and 1/2 teaspoon salt in a large bowl. Cover and microwave until beets can be easily pierced with a paring knife, 25 – 30 minutes, stirring halfway through microwaving. Drain beets in colander and let cool.
Wisk yogurt, 3 tablespoons cilantro, 2 tablespoons oil, ginger, lime zest and tablespoon juice, garlic, cumin, coriander, pepper and 1/2 teaspoon salt together in a bowl. Slowly stir in up to 3 tablespoons water until mixture as consistency of regular yogurt. Season with salt and pepper to taste. Spread the yogurt mixture over serving platter.
Toss watercress with 2 tablespoons pistachios, 2 teaspoons oil, 1 teaspoon lime juice, and pinch salt in large bowl. Arrange watercress mixture over top of yogurt mixture, leaving 1-inch border of yogurt mixture. Toss beets with remaining 1 teaspoon of oil, remaining 2 teaspoon lime juice, and remaining pinch of salt in now-empty bowl. Arrange beet mixture over top of watercress mixture. Sprinkle salad with remaining tablespoon cilantro and remaining 2 tablespoons pistachios and server.
