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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.
