Warm Beet & Spinach Salad
From EatingWell: 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.
- 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
- 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.
Tips & Notes
- 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.
Per serving: 122 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 351 mg sodium; 729 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value), Folate & Vitamin C (50% dv), Potassium (21% dv), Magnesium (19% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 30 minutes or less
- January/February 2009