Beet And Arugula Salad With Spiced Yogurt
2-3 servings
1 pound beets, trimmed, peeled and cut in 3⁄4-inch
dice (see Variation)
1⁄2 cup water
1⁄2 teaspoon fine salt, divided, plus more as needed 1 cup plain plant-based yogurt, such as almond or cashew 2 tablespoons chopped fresh tender herbs, such as cilantro, mint or dill 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1 teaspoon grated fresh ginger 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.
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.
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.
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.
Variation: If you’d rather roast the beets, position a rack in the middle of the oven and preheat to 425 degrees. Wrap each beet in aluminum foil, then place directly on the rack. Roast for about 45 minutes, or just until the beets can be pierced with the tip of a paring knife. (Larger beets may require more time.) Use tongs to transfer the wrapped beets to a work surface and open the foil to let the steam escape. Let the beets rest until cool enough to handle. When they are, discard the foil and peel; their skins should rub off easily, or use a paring knife, as needed. Cut the beets in 3⁄4-inch dice and proceed with the recipe.
Make ahead: The beets can be cooked up to four days in advance and refrigerated until ready to serve. The spiced yogurt can be mixed up to four days in advance and refrigerated until ready to serve.
Nutrition information per serving (1⁄3 cup of spiced yogurt, 2⁄3 cup arugula, 2⁄3 cup cooked beets), based on 3: Calories: 296; Total Fat: 22 g; Saturated Fat: 12 g; Cholesterol: 0 mg; Sodium: 524 mg; Carbohydrates: 21 g; Dietary Fiber: 7 g; Sugar: 12 g; Protein: 5 g
Adapted from “Vegan Cooking for Two” by America’s Test Kitchen (America’s Test Kitchen, 2022).
The beets that cook in the microwave are virtually indistinguishable from the ones that roast in the oven for an hour.
it pains me to admit, both of them were equally delicious on top of this bed of arugula with a spiced yogurt.
It probably will not become my new go-to method for cooking
Finely grated zest of 1 lime 1 garlic clove, minced or
pressed
1⁄4 teaspoon ground cumin
1⁄4 teaspoon ground coriander
1⁄8 teaspoon freshly ground black pepper, plus more as needed
2 cups (2 ounces) baby
arugula
2 tablespoons toasted and chopped pistachios or almonds, divided 2 teaspoons fresh lime
juice, divided
beets, because like those people who won’t eat beets at all, I’m entrenched. But I’m going to remember it. And I’ll probably do it again sometime if I need them cooked quickly.