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Warm Beet & Spinach Salad

Warm Beet & Spinach Salad
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 20 minutes | Total Time: 20 minutes
  • 8 cups
    baby spinach
  • 1 tablespoon
    extra-virgin olive oil
  • 1 cup
    thinly sliced red onion
  • 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
Instructions
  1. Place spinach in a large bowl.
  2. Heat oil in a large nonstick 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.

 

Tip

Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. 

Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. 

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes. 

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes. 

No time to prep? Look for Melissa’s brand Peeled Baby Red Beets in the produce section of many supermarkets. They’re peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.

Nutritional Information

Makes: 4 servings, about 2 cups each
  • Calories122
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates17 g
    • Dietary fiber4 g
  • Protein4 g
  • Sodium351 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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