| WARM BEET AND SPINACH SALAD |
Recipe adapted from www.eatingwell.com
1 bunch spinach
1 tablespoon extra-virgin olive oil
1 cup thinly sliced 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
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Trim beet 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.
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.
1 bunch spinach
1 tablespoon extra-virgin olive oil
1 cup thinly sliced 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
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Trim beet 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.
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.
