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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 Café In Burlington, Vermont. If You Have Cooked Beets On Hand, You Can Have It Ready In Just A Few Minutes.

Eating Well