1 Tbsp extra virgin olive oil
1 cup thinly sliced red onion
2 plum tomatoes, chopped
2 Tbsp sliced Kalamata olives
2 Tbsp chopped fresh parsley
1 clove garlic, minced
2 cup steamed beet wedges or slices, 1/2-1 inch thick (see tip)
2 Tbsp balsamic vinegar
¼ tsp salt
¼ tsp freshly ground pepper
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: 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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 122
- Calories from fat 45
- Total Fat 5gm 8%
- Sodium 351mg 15%
- Total Carbohydrates 17gm 6%
- Fiber 4gm 16%
- Protein 4gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.