VegBatch
← All recipes

Warm Beet & Spinach Salad

Baby spinach wilted under a warm skillet mixture of onion, tomato, olives and steamed beets in balsamic. It eats like a light main or a substantial side and comes together in about twenty minutes.

Makes 4 servings, about 2 cups each · 20 min · salad · American · vegan

Ingredients

  • 8 cup baby spinach
  • 1 tablespoon extra-virgin olive oil
  • 1 cup red onion, thinly sliced
  • 2 piece plum tomato, chopped
  • 2 tablespoon Kalamata olives, sliced
  • 2 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • 2 cup beets, steamed, cut into wedges or slices 1/2-1 inch thick
  • 2 tablespoon balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground

Method

  1. Place spinach in a large bowl.
  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.