Warm Beet & Spinach Salad

Name: Warm Beet & Spinach Salad
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 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; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper

8 Ratings
8 Reviews

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

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Read the full recipe after the video.

Recipe Summary

total:

20 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Place spinach in a large bowl.

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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.

Tips

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

Serving Size:

about 2 cups

Per Serving:

124 calories; protein 3.9g; carbohydrates 17.5g; dietary fiber 4g; sugars 11.1g; fat 5.4g; saturated fat 0.8g; vitamin a iu 6076.8IU; vitamin c 29mg; folate 197.4mcg; calcium 89.3mg; iron 2.6mg; magnesium 74.6mg; potassium 764.8mg; sodium 348.7mg; thiamin 0.1mg.

Exchanges:

2 vegetable, 1 fat

8 Ratings

5 star values: 5
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

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Carolyn Weber Haas

09/03/2020

We really liked this salad, in fact, I've made it twice. I keep trying to put a review on here, and it doesn't show up. I've been doing this for 2 weeks now.

Ced1106

04/27/2017

I hate beets. I hate spinach. Essentially, this is a balsamic vinegar salad. Worth a try, and I'd eat it again!

EatingWell User

10/14/2013

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

sprintfaster

07/16/2011

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 prepCons: Difficult assembling ingredients

EatingWell Member

07/16/2011

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

EatingWell Member

03/18/2011

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

thoy77

03/18/2011

A Flavor Parade for Your TastebudsThis 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, satisfyingCons: None

Barbara

03/02/2010

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!

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Warm Beet & Spinach Salad

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Warm Beet & Spinach Salad

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Warm Beet & Spinach Salad

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Warm Beet & Spinach Salad