I love beets and getting them incorporated into my diet can be tricky. This is a nice combination that is a wilted salad and if you like beets, it's just enough to hit the spot.Ingredients
8 cups baby spinach
1 tablespoon olive oil
1 cup thinly sliced red onion
2 plum tomatoes, seeded and chopped
2 tablespoons fresh parsley, chopped
1 clove garlic, minced
2 cups cooked beets cut into wedges (fresh or canned)
2 tablespoons balsamic vinegar
salt and pepper to taste
Heat oil in large skillet over medium heat. Add onion and cook, stirring until translucent. About 2 minutes. Add tomatoes, parsley and garlic and cook until the tomatoes start to break down slightly. Add beets and vinegar and continue to cook until the beets are heated through.
Divide spinach between 4 plates and top with the warm beet mixture. Add salt and pepper to taste and serve warm.
The original recipe called for Kalamata olives to be chopped on top as well.
A tablespoon of sunflower seeds sprinkled on top adds nice texture