Cooking Light
Active Time
40 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8 (serving size: 11/4 cups)

Add color, texture, and even more nutrients to spinach salad with a Chioggia beet—an heirloom beet featuring concentric circles of scarlet and white.

How to Make It

1. Place beet in a large saucepan with water to cover by 1 inch. Bring to a boil over high. Cook until tender all the way to the center, 35 to 50 minutes. Transfer to a cutting board and let cool.

2. Meanwhile, combine green garlic and 2 tablespoons oil in a small saucepan; cook over medium-low until garlic is tender but not brown, 5 to 6 minutes. Transfer to a large bowl. Whisk in remaining 2 tablespoons oil, yogurt, fresh mint, scallion, salt, and pepper.

3. Peel and julienne beet. Add to bowl along with spinach and toss with dressing until well coated. Mound on a serving platter. Drizzle with butter and sprinkle with dried mint, oregano, and Aleppo pepper.