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 |
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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.
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Ingredients
- 8 cups baby spinach
- 1 tablespoon extra virgin olive oil
- 1 cup onion sliced thin
- 2 tomatoes chopped
- 2 tablespoons Kalamata olives sliced
- 2 tablespoons fresh parsley chopped
- 1 clove garlic minced
- 2 cups steamed beets, cubed, wedged or sliced, 1/2-1 inch thick
- 2 tablespoons apple cider vinegar or balsamic
- 1/4 teaspoon unrefined sea salt
- 1/4 teaspoon freshly ground pepper
Servings: servings
Units:
Instructions
- Place spinach in a large bowl.
- 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.
- 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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