This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.
8 cup(s) baby spinach
1 tablespoon(s) extra-virgin olive oil
1 cup(s) thinly sliced red onion
2 plum tomatoes, chopped
2 tablespoon(s) sliced Kalamata olives
2 tablespoon(s) chopped fresh parsley
1 clove(s) garlic, minced
2 cup(s) steamed beet wedges or slices, 1/2-1 inch thick (see Tip)
2 tablespoon(s) balsamic vinegar
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
Place spinach in a large bowl.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
Nutritional Information (per serving) Calories 122 | Total Fat 5g Saturated Fat 1g | Sodium 351mg | Total Carbohydrate 17g | Dietary Fiber 4g | Protein 4g