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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2009


Ingredient Checklist


Instructions Checklist
  • Place spinach in a large bowl.

  • 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.


Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

No time to prep? Look for Melissa's brand Peeled Baby Red Beets in the produce section of many supermarkets. They're peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.

Nutrition Facts

124.4 calories; protein 3.9g 8% DV; carbohydrates 17.5g 6% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars 11.1g; fat 5.4g 8% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 6076.8IU 122% DV; vitamin c 29mg 48% DV; folate 197.4mcg 49% DV; calcium 89.3mg 9% DV; iron 2.6mg 15% DV; magnesium 74.6mg 27% DV; potassium 764.8mg 21% DV; sodium 348.7mg 14% DV; thiamin 0.1mg 10% DV.

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I hate beets. I hate spinach. Essentially this is a balsamic vinegar salad. Worth a try and I'd eat it again! Read More
Rating: 5 stars
great. easy test homogenous and delicious. I put baby sweet carrots in a side. Read More
Rating: 5 stars
As Beautiful in Taste as it was in Presentation I added just a trace amount of feta cheese! My husband really enjoyed this salad as well. Will make it again for sure! Pros: Easy to make Read More
Rating: 5 stars
This recipe is yummy! I through the spinach in with the mixture of beets onions etc. and cooked for about 30 seconds then turns off the heat and stirred for another 30 seconds then served. I also skipped the tomatoes and parsley. Read More
Rating: 5 stars
I used homemade tomato sauce instead of fresh tomatoes and canned (drained) pickled beets. I omitted the vinegar as the beets were pickled. It was YUM! Read More
Rating: 5 stars
A Flavor Parade for Your Tastebuds This is so good! The flavors meld together in a flavor parade of sweet and salty tempered by the raw green of the spinach. I used leftover cooked beets omitted the parsley because I had none and substituted canned diced tomatoes in place of the fresh. Pinot Grigio goes very well! Pros: Easy flavorful satisfying Cons: None Read More
Rating: 4 stars
Healthy Inspiration! A great recipe for using fresh beets and spinach! I didn't have the tomatoes olives balsamic vinegar or onions on hand so thought to try a fruity alternative. I grated apples into the oil/garlic/beet mix and used apple cider vinegar and oranges to sweeten it up a bit (and left out the pepper). The colors looked great and it's even good chilled! Pros: Fast prep Cons: Difficult assembling ingredients Read More