Warm Beet and Spinach Salad

8 c. baby spinach                                                                                                1 Tbsp. extra-virgin olive oil

1 c. thinly sliced red onion                                                                 2 plum tomatoes, chopped

2 Tbsp. sliced Kalamata olives                                                         2 Tbsp. chopped fresh parsley

1 clove garlic, minced                                                                         ¼ tsp. salt

2 c. steamed beet wedges or slices, ½ to 1 inch thick

2 Tbsp. balsamic vinegar                                                                   ¼ tsp. freshly ground pepper

Place spinach in large bowl.  Heat oil in large nonstick skillet over medium heat.  Add onion and cook, stirring, until starting to soften, about 2 min.  Add tomatoes, olives, parsley, and garlic and cook, stirring until the tomatoes begin to break down, about 3 min.  Add beets, vinegar, salt and pepper and cook, stirring, until beets are heated through, about 1 min. more.  Add the beet mixture to the spinach and toss to combine.  Serve warm.  Makes 4 servings, about 2 c. each.


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