Greek-Style Spinach Salad
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.Advertisement
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.
1 vegetable, 1 1/2 fat