Warm Beet & Spinach Salad

Warm Beet & Spinach Salad

6 Reviews
From: EatingWell Magazine, January/February 2009

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.

Ingredients 4 servings

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

Preparation

  • Active

  • Ready In

  1. Place spinach in a large bowl.
  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.
  • 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 information

  • Serving size: about 2 cups
  • Per serving: 124 calories; 5 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 4 g protein; 197 mcg folate; 0 mg cholesterol; 11 g sugars; 0 g added sugars; 6077 IU vitamin A; 29 mg vitamin C; 89 mg calcium; 3 mg iron; 349 mg sodium; 765 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 fat

Reviews 6

October 15, 2014
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By: EatingWell User
great. easy, test homogenous and delicious. I put baby sweet carrots in a side.
October 14, 2013
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By: EatingWell User
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
July 16, 2011
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By: sprint.faster
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
March 18, 2011
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By: thoy77
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
March 02, 2010
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By: Barbara
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!
February 17, 2010
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By: EatingWell User
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.