Ingredients
8 c. baby spinach
1 T. olive oil
1 c. thinly sliced red onion
2 plum tomatoes, chopped
2 T. sliced Kalamata olives
2 T. chopped fresh parsley
1 clove garlic, minced
2 c. steamed beet wedges or slices, 1/2-1" thick
2 T. balsamic vinegar
1/4 t. salt
1/4 t. pepper
Preparation
Place spinach in 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.
Serve warm.
