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Fig beet salad with spiced yogurt and watercress

This is the only beet salad recipe you need. Fig beet salad with spiced yogurt and watercress is like a party on a plate.
Course: Salad
Keyword: beet salad recipe, beet salad with spiced yogurt and watercress
Servings: 6

Ingredients

  • 2 pounds beets , trimmed, peeled + cut into 3/4-inch pieces
  • 1 teaspoon + 2 pinches table salt , divided
  • 1 1/4 cups plain Greek yogurt
  • 1/2 cup finely chopped Orchard Choice or Sun-Maid California Figs
  • 1/4 cup minced fresh cilantro , divided
  • 3 TBSP + 1 teaspoon extra-virgin olive oil , divided
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon grated lime zest + 7 teaspoons lime juice , divided, plus extra juice for seasoning (2 limes)
  • 1 garlic clove , minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 5 ounces (5 cups) watercress , torn into bite-sized pieces
  • 1/2 cup chopped Orchard Choice or Sun-Maid California Figs
  • 1/4 cup shelled pistachios , toasted and chopped, divided

Instructions

  • In the largest bowl your microwave will accommodate, stir together beets, ⅓ cup water, and ½ teaspoon salt. Cover with plate and microwave until beets can be easily pierced with a paring knife, 25 to 30 minutes, stirring halfway through microwaving. Drain beets in colander and let cool.
  • In a medium bowl, whisk together yogurt, finely chopped figs, 3 tablespoons cilantro, 2 tablespoons oil, ginger, lime zest and 1 tablespoon juice, garlic, cumin, coriander, pepper, and ½ teaspoon salt. Slowly stir in up to 3 tablespoons water until mixture has consistency of regular yogurt. Season with salt, pepper, and extra lime juice to taste. Spread yogurt mixture over serving platter.
  • In a large bowl, combine watercress, ¼ cup chopped figs, 2 tablespoons pistachios, 1 tablespoon oil, 2 teaspoons lime juice, and pinch salt and toss to coat. Arrange watercress mixture on top of yogurt mixture, leaving 1-inch border of yogurt mixture. Add beets to now-empty bowl and toss with remaining 1 teaspoon oil, remaining 2 teaspoons lime juice, and remaining pinch salt. Place beet mixture on top of watercress mixture. Sprinkle salad with remaining ¼ cup chopped figs, remaining 2 tablespoons pistachios, and remaining 1 tablespoon cilantro and serve.

Video

Notes

Recipe and photo by

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