Warm Beet & Spinach Salad
Recipe from
EatingWell
This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Cafe in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.

Servings:
4 servings, about 2 cups each
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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8 cupsbaby spinachsee savings

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1 tablespoonextra-virgin olive oilsee savings

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1 cupthinly sliced red onionsee savings

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2plum tomatoes, choppedsee savings

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2 tablespoonssliced Kalamata olivessee savings

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2 tablespoonschopped fresh parsleysee savings

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1 clovegarlic, mincedsee savings

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2 cupssteamed beet wedges, or slices, 1/2-1 inch thick (see Tip)see savings

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2 tablespoonsbalsamic vinegarsee savings

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1/4 teaspoonsaltsee savings

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1/4 teaspoonfreshly ground peppersee savings

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Directions
1.
Place spinach in a large bowl.
2.
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.
Tips:
Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.
No time to prep? Look for Melissa's brand Peeled Baby Red Beets in the produce section of many supermarkets. They're peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.
Nutrition information
Per serving: Calories 122, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Sodium 351 mg, Carbohydrate 17 g, Fiber 4 g, Protein 4 g, Potassium 729 mg. Daily Values: Vitamin A 120%, Vitamin C 50%. Exchanges: Vegetable 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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