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.