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.


Warm Beet & Spinach Salad


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Prep Time: 20 mins
Total Time: 20 mins
Servings: 4 servings, about 2 cups each
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Ingredients
 
savings in
 
  • 8  cups  baby spinachOn Sale
  • 1  tablespoon  extra-virgin olive oilOn Sale
  • 1  cup  thinly sliced red onionOn Sale
  • 2    plum tomatoes, choppedOn Sale
  • 2  tablespoons  sliced Kalamata olivesOn Sale
  • 2  tablespoons  chopped fresh parsleyOn Sale
  • 1  clove  garlic, mincedOn Sale
  • 2  cups  steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)On Sale
  • 2  tablespoons  balsamic vinegarOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  freshly ground pepperOn Sale

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
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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