Warm Beet & Baby Spinach Salad

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 to 5 minutes.

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