Warm Beet and Baby Spinach Salad (#1868)

Serves
Ready
4
20
Minutes
Prep
Cook
10
Minutes
10
Minutes
Categories
Salads Vegetarian Healthy
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Ingredients

  • 8 cups Baby Spinach
  • 1 Tbsp Olive Oil
  • 1 cup Red Onion thinly sliced
  • 2 Italian Plum (Roma) Tomatoes chopped
  • 2 tablespoons Kalamata Olives sliced
  • 2 tablespoons Italian Parsley fresh, chopped
  • 1 clove Garlic minced
  • 2 cups Beets cooked (steamed), wedges or slices 1/2 inch thick
  • 2 Tbsp Balsamic Vinegar
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper freshly ground

Directions

  1. Wash (if needed) baby spinach and put into a large bowl.
  2. In a non-stick skillet, heat oil over medium heat. Once hot add the onions, stirring to soften for about 4 to 5 minutes.
  3. Add tomatoes, garlic, olives and parsley. Cook until the tomatoes start breaking down, about 3 to 4 minutes.
  4. Add the beets, balsamic vinegar, salt and pepper. Cook stirring until the beets are heated through for about one minute.
  5. Toss the beet mixture with the spinach to combine well. Serve warm.
  6. 125 calories, 5 grams fat per serving
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