A salad to welcome spring
It says a lot when a restaurant keeps a dish on its menu. The marinated beet salad at Philadelphia's Farm and Fisherman has been a fixture since the restaurant opened in March 2011. To make the wildly popular salad, Josh Lawler strains yogurt overnight before topping it with roasted beets, sweet strawberries and faintly bitter watercress. (If you're eager to make the recipe immediately, simply let the yogurt strain for a few hours or look for fromage blanc at your grocery or specialty food store.) With the advent of spring and, consequently, strawberry season peeking around the corner, there's no better time to get familiar with the Farm and Fisherman's signature dish.
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Roasted Beets and Strawberries with Yogurt and Watercress
Yield: Serves 4
1 hour, 15 minutes, plus overnight to strain the yogurt
1½ cups plain full-fat yogurt
3 bunches mixed baby beets (12 to 15 beets), tops removed and beets cleaned
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
2 teaspoons high-quality balsamic vinegar, plus more to finish
1 teaspoon honey
1 small bunch watercress (about 2½ cups)
1 pound (2 pints) ripe strawberries, hulled and thinly sliced