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Warm Beet & Baby Spinach Salad

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Recipe

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

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 cups baby spinach
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1 tablespoon olive oil
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1 cup red onion
thinly sliced
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2 each italian plum (roma) tomatoes
chopped
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2 tablespoons kalamata olives
sliced
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2 tablespoons italian parsley
fresh, chopped
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1 clove garlic
minced
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2 cups beets
cooked (steamed), wedges or slices 1/2 inch thick
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2 tablespoon balsamic vinegar
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¼ teaspoon sea salt
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¼ teaspoon black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
1.9 l baby spinach
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15 ml olive oil
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237 ml red onion
thinly sliced
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2 each italian plum (roma) tomatoes
chopped
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3E+1 ml kalamata olives
sliced
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3E+1 ml italian parsley
fresh, chopped
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1 clove garlic
minced
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473 ml beets
cooked (steamed), wedges or slices 1/2 inch thick
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3E+1 ml balsamic vinegar
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1.3 ml sea salt
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1.3 ml black pepper
freshly ground
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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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 9535% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 227mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 13% Vitamin C 26%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Beets Stuffed with Basil and Goat Cheese with Balsamic Drizzle

Not your Gramdma’s Beets; In Season Now, Edible from Top to Bottom

Beets are a highly versatile, densely nutritious and low-cost root vegetable that can be used in so many more recipes than just your grandmother’s pickled beets. This nutritional powerhouse is also incredibly affordable and with the right recipe taste great.

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