Warm Beet and Spinach Salad
EatingWell
4 Servings
Ingredients
- 8 cups baby spinach
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced red onion
- 2 plum tomatoes chopped
- 2 tablespoons sliced Calamata olives
- 2 tablespoons fresh parsley
- 1 clove garlic minced
- 2 cups beets sliced or cut into wedges
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Instructions
- 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.
*Sprinkle with walnuts and pomegranate
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