Warm Beet & Spinach Salad

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Warm Beet & Spinach Salad

Warm Beet & Spinach Salad

This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.

Serves 4

Prep Time 20 min

Total Time 20 min.

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

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.


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