Turn this healthy spinach salad recipe into a hearty vegetarian dinner with homemade pita chips or boiled potatoes. Look for mild-flavored green garlic at the farmers' market in late spring. Or use 1/4 cup finely chopped scallions plus 1 small minced garlic clove. Source: EatingWell Magazine, May/June 2017

Ana Sortun


Ingredient Checklist


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

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

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


To make ahead: Refrigerate cooked beet (Step 1) for up to 3 days.

Nutrition Facts

147 calories; 11.7 g total fat; 4.2 g saturated fat; 9 mg cholesterol; 325 mg sodium. 479 mg potassium; 7.6 g carbohydrates; 2.9 g fiber; 4 g sugar; 4.4 g protein; 5598 IU vitamin a iu; 19 mg vitamin c; 159 mcg folate; 103 mg calcium; 3 mg iron; 58 mg magnesium;