Yogurt-Spinach-Beet Salad


Yogurt-Spinach-Beet Salad

ヨーグルトほうれん草ビート和え Yooguruto Hourensou Biito Ae

In truth, beets probably don’t show up on the Japanese school lunch tray with any frequency. However, this isn’t to say that they couldn’t. This recipe was developed to include some seasonal ingredients from Western traditions with ingredients that can be easily found in your neighborhood grocer. Beets are said to have grown in the Hanging Gardens of Babylon, medieval cooks put them in their pies, and Thomas Jefferson planted them at Monticello. In recent years, beets have seen a culinary revolution, although the classic combination is with creamy, pungent cheeses and savory nuts. Using this as the inspiration, this sweet and savory dish is visually beautiful, and almost a dessert—an ambrosia salad, so to speak. Don’t try to use canned beets for this. You’ll just create enemies. (Serves 2-3)


½ bunch spinach
1 small raw beet, peeled and julienned
2 tablespoons Greek yogurt
1 teaspoon mirin
1 teaspoon honey
Salt to taste


Sieve, medium saucepan, bowl


1.       Bring a medium sauce pan of water to a boil and blanch spinach. Immediately run the wilted leaves under cool water in a sieve.

2.       Squeeze as much water out of the spinach as possible (a cheesecloth works well for this).

3.       Combine spinach with remaining ingredients and chill before serving.