Greek Style Spinach Salad
Ingredients
- 1 large Chioggia beet (about 1 pound)
- ¼ cup finely chopped green garlic, white part mostly
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup whole-milk plain Greek yogurt
- ⅓ cup chopped fresh mint
- 2 tablespoons finely chopped scallion
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 pound mature spinach, thinly sliced
- 1 tablespoon butter, melted
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 teaspoon ground Aleppo or Maras pepper
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