Warm Beet and Baby Spinach Salad

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This is totally delicious, the baby spinach leaves wilt just the right amount in this warm winter salad.

20 minutes Prep: 10 minutes Cook: 10 minutes

95 calories per serving view nutrition facts

sean

4 servings suggest servings

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Ingredients

8	cups	baby spinach
1	tablespoon	olive oil
1	cup	red onion	thinly sliced
2	each	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	tablespoon	balsamic vinegar
1/4	teaspoon	sea salt
1/4	teaspoon	black pepper	freshly ground

Directions

Wash (if needed) baby spinach and put into a large bowl.

In a non-stick skillet, heat oil over medium heat. Once hot add the onions, stirring to soften for about 4-5 minutes.

Add tomatoes, garlic, olives and parsley. Cook until the tomatoes start breaking down, about 3-4 minutes.

Add the beets, balsamic vinegar, salt and pepper. Cook stirring until the beets are heated through for about one minute.

Toss the beet mixture with the spinach to combine well. Serve warm.

125 calories, 5 grams fat per serving

Reviews

Excellent. Loved the earthy flavors and clean taste of the belly warming salad. I used canola oil for frying then added a splash of very high quality olive oil in the last minute of cooking. I also used 12 year old balsamic vinegar and flaky Fluer de sel sea salt. Wow, it really makes a difference using high quality ingredients.
8 months ago by sean

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Nutrition Facts

Serving Size 204g

Amount per Serving

Calories 95 35% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 227mg	9%
Total Carbohydrate 15.0g	5%
Dietary Fiber 3.0g	10%
Sugars 10.0g
Protein 2.0g	4%