When I was a little girl, my favorite restaurant was a steakhouse in my hometown called the Sawmill. The interior was one of those 1980’s restaurants with no windows, an open kitchen, dim lighting, a terrarium, rough-hewn wood beams and leather club chairs, but to very small me it was heaven. I always ordered a steak sandwich and a Shirley Temple (in a short glass, with extra cherries), but what really made the restaurant my favorite was the old fashioned salad bar. Young children don’t usually have that much control over what they eat, but at a salad bar I was master of my destiny. After much trial and error (what is the POINT of baby corn?) I settled on the winning combination of romaine lettuce, spinach (this was before the era of ubiquitous mixed greens), chick peas, scallions, croutons, bacon bits, blue cheese dressing and beets. This was a particular treat because we NEVER had beets at home — to this day my father claims to be allergic based on a rash he got in 1948 (and to this day, I remain skeptical about the existence of such an allergy), and I loved their earthy sweetness.

Fast forward to 2006, and when enjoying a lovely (outdoor) dinner at a local Greek restaurant in Los Angeles, I discovered Patzaria — a Greek spread made from yogurt and beets. Spread on toasted pita bread, the sweetness of the beets tempered by the tang of the yogurt, this spread was my favorite beet dish I had had since those childhood salads. So I decided to reconcile the two experiences, and come up with my own patzaria that replicates the flavors of my childhood nostalgia with a modern Greek spin.
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