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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
• 1/4 teaspoon  salt
• 1/4 teaspoon  freshly ground pepper

Description

This Warm Spinach-and-beet Salad Is Inspired By A Dish From Penny Cluse Cafe In Burlington, Vermont. If You Have Cooked Beets On Hand, You Can Have It Ready In Just A Few Minutes.

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