Beet & Watercress Salad with Black Pepper Yogurt & Citrus Almonds

Beet & Watercress Salad with Black Pepper Yogurt & Citrus Almonds

Serves 2 

For the Citrus Almonds

1 tablespoon olive oil 

55 grams raw almonds, roughly chopped 

¼ teaspoon chili flakes 

Zest of ½ orange (see note)

Zest of ½ lemon (see note)

1 clove garlic, grated 

½ teaspoon sugar (coconut, brown, or cane) 

Kosher salt 

Heat a small skillet over medium-low heat. Add the olive oil and the almonds, and cook, stirring often, for 3-4 minutes so the almonds begin to toast. Add the chili flakes, zest, sugar, and a pinch of salt, and cook for 30 seconds, stirring the whole time. Turn off the heat, clear a small space in the center of the skillet, and add the grated garlic. Using the back of a spoon or spatula, press the garlic into the skillet to gently cook with the residual heat of the pan. Mix everything together and transfer to a plate to cool. Set aside. 

Note: Using a vegetable peeler, remove 3-4 strips of orange and lemon zest from each fruit (aiming to take as little of the white pith as possible). Now, using a knife, cut the strips on their shorter end into thin matchsticks. Alternatively, you can use a fine grater to remove the zest, though the texture will be different. 

For the Black Pepper Yogurt 

85 grams (⅓ cup) yogurt 

1 teaspoon olive oil 

1 teaspoon white wine vinegar or lemon juice 

¼ teaspoon freshly ground black pepper 

¼ teaspoon salt 

Whisk everything together and ideally let sit for at least 15 minutes before serving. 

For the Beets 

350 grams (approx 3 medium) beets 

15 grams (approx ¼) shallot, minced 

1 tablespoon olive oil 

1 tablespoon white or red wine vinegar 

Kosher salt 

Bring a pot of salted water to a boil, and add the beets. Bring back to a boil then reduce to a simmer, and set the lid ajar. Check for doneness by piercing the beet with a small sharp knife - they are done when the knife slides easily into the center, usually 30-45 minutes depending on their size. 

When beets are cool enough to handle, remove the skins by holding the beets and using light pressure with your thumbs to push the skin off (it should come off relatively easily, but use a small knife to scrape off stubborn bits if necessary). Once peeled, cut beets into wedges and set aside in a large bowl.

Add the shallot, olive oil, and vinegar to the bowl along with a big pinch of salt and toss to combine. 

To Assemble & Serve 

60 grams watercress or arugula 

¼ cup dill fronds (optional

Flaky salt 

Spread a layer of the yogurt on a large serving plate. Add the watercress or arugula and a pinch of flaky salt to the bowl with the beets and gently toss everything to combine. Arrange the greens and beets over the yogurt and top with dill fronds, the citrus almonds, and a pinch of flaky salt. Serve immediately. 

Back to blog