I added just a trace amount of feta cheese! My husband really enjoyed this salad as well. Will make it again, for sure!
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.
5 Reviews for Warm Beet & Spinach Salad
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!
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!
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!
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.