It’s a sauce made from a roux, but it is not a roux.
I can confirm that most of the Chinese folks I’ve worked with loved yogurt. One guy would leave the single-serve packs sitting on his desk for a week before eating them, which grossed me out a little.
Many yogurts and cheeses have reduced lactose content.
Beets are good, but I’d much rather have Harvard beets.
In Spain the smallest ones are sometimes found in salads, but it’s pretty rare. My mother likes both beet salad (just the beets and a dash of oil) and turnips; the rest of the family appreciates her keeping them away from our own salads.
Ensalada aragonesa (Aragon-style salad) is chorizo, penne pasta and a light dressing. Any green is there by mistake.
I was going through my cookbooks this past weekend. The two American ones use pre-made stuff for everything: a can of this, a can of that… never “leave lentils in water for 24h before cooking them in that same water (or substitute canned lentils)”, but “a can of lentils”.
Got a recipe?
Balance, you made my day. I think I might be a little bit in love with you. 
Little Nemo and pulykamell, I’ve done a “salad” you could call it with mayo, shredded cheddar cheese, finely chopped onions and garlic (sometimes if I’m feeling wacky I add chopped olives) on top of cocktail rye and then broiled until ilt’s bubbly. I call it cheese bread - they were an appetizer my mom used to serve years ago. Husband was very skeptical about it the first time I made it for him, but he snarfs it up like crazy now.
This is close to how I make it. The main difference is that I mix pickled beets with their pickling liquid along with the fresh beets. Traditionally, what you would do is make a “beet sour” by fermenting beets over the course of a few days, but my family would substitute the pickled beets and juice in for the beet sour. You want the soup to have a decent sour tang to it. My mother would sometimes even add plain white vinegar if it wasn’t sour enough.
Vegetable stock is used in the Christmas Eve preparation of this dish but, otherwise, you can just use a decent, light beef stock or chicken stock. The beef stock for this dish (when made separately) is not a heavy brown stock. We don’t roast the bones or vegetables for it, just cook as we would a standard white chicken stock.
It’s also usual to soak 1-3 Polish dried Polish mushrooms (which are the same as porcini) overnight in a cup of water and use this “mushroom water” as part of the stock for flavoring.
In our family, we are fairly generous with the black pepper, so adjust to your own tastes.
Yorkshire pudding ＝ popovers ＝ yummmmmmm!
The only difference is that YP is made in a flat pan of hot beef fat and popovers are made in a narrow,deep muffinish pan with hot butter. The shape change makes popovers more “popped” - more hollow and crisp. But YP should properly be nicely puffed up and crispy as well.
I know I’m late to the party on this, and I can only speak to what I saw in Japan and South Korea, but there are a lot of East Asians that seem to have no problems whatsoever with cheese (or dairy in general). Pizza (with cheese), yogurt* and ice cream** were popular in both countries.
I never shopped at a full grocery in Korea, but the large grocers I visited in Japan did have dairy sections.
*I only saw one yogurt shop in Japan, but yogurt drinks were common in convenience stores in both countries.
**They did, of course, tend to have different flavors than in the US.