The Washington Post

Beet and Arugula Salad With Spiced Yogurt

- Recipe tested by Jim Webster; email questions to

2 to 3 servings

The beets on this salad are good warm or cold, and if you make them and mix the yogurt in advance, the salad can be plated and ready to serve in about 5 minutes.

If you prefer to roast the beets, see VARIATION.

Total time: 30 mins

MAKE AHEAD: The beets can be cooked up to 4 days in advance and refrigerat­ed until ready to serve. The spiced yogurt can be mixed up to 4 days in advance and refrigerat­ed until ready to serve.

Adapted from “Vegan Cooking for Two” by America’s Test Kitchen (America’s Test Kitchen, 2022).


1 pound beets, trimmed, peeled and cut in 3/4-inch dice (see VARIATION)

1/ cup water


1/ 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 Finely grated zest of 1 lime 1 garlic clove, minced or pressed

1/ teaspoon ground cumin


1/ teaspoon ground coriander


1/ 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


In a microwavea­ble bowl, combine the beets, water and 1/ tea

4 spoon 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/ teaspoon of salt. Divide

4 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 among 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 as well as to open the foil for the steam to 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.

Nutrition | Per serving (1/ cup of the spiced


yogurt, 2/ cup arugula and about 2/ cup

3 3

cooked beets): 296 calories, 5 g protein, 21 g carbohydra­tes, 22 g fat, 12 g saturated fat, 0 mg cholestero­l, 524 mg sodium, 7 g dietary fiber, 12 g sugar

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