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


Recipe Summary

40 mins
1 hr 20 mins


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

1 1/4 cups
147 calories; protein 4.4g; carbohydrates 7.6g; dietary fiber 2.9g; sugars 3.8g; fat 11.7g; saturated fat 4.2g; cholesterol 8.8mg; vitamin a iu 5598.4IU; vitamin c 19.2mg; folate 159.2mcg; calcium 103.5mg; iron 2.5mg; magnesium 58.4mg; potassium 479.2mg; sodium 325mg.

1 vegetable, 1 1/2 fat