Beet and Arugula Salad With Spiced Yogurt

Step 1

In a microwaveable bowl, combine the beets, water and 1/4 teaspoon of the salt. Cover the bowl and cook in the microwave on HIGH for 8 minutes. Stir and microwave on HIGH for an additional 7 minutes, or until the beets can be easily pierced with a paring knife. If any liquid remains in the bowl, drain, and let the beets cool slightly, about 10 minutes.

Step 2

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

Step 3

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. Divide the mixture over the yogurt on the plates.

Step 4

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. Divide the beets between the plates, scattering them over the top. Garnish with the remaining pistachios or almonds, and serve.