Beet and Spinach Salad

Beet and spinach salad

Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Beet and Spinach Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Place spinach in a large bowl.
  2. Heat oil in a large cast-iron 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.
  3. 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.
Recipe Notes

Note: I peeled, cut and steamed the beets separately. This takes approx. 15 minutes as you want them slightly crisp, not mushy.

The original recipe, minus my tweaks came from Eatingwell.com

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