Ingredients

• 8 cups baby spinach
• 1 tablespoon extra-virgin olive oil
• 1 cup thinly sliced red onion
• 2 plum tomatoes, chopped
• 2 tablespoon sliced Kalamata olives
• 2 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• 2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)
• 2 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

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Cooking Directions

Step 1

Place spinach in a large bowl.

Step 2

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.