WARM BEET AND SPINACH SALAD

PREPARATION

1. Place spinach in a large bowl.
2. Heat olive oil in a large nonstick skillet over medium heat. Add onion and cook for about 2 minutes or until softened.  
3. Add tomatoes, olives, parsley, garlics, and stir for about 3 minutes or until the tomatoes begin to break down.
4. Add beets, vinegar, salt, and pepper and cook until beets are heated through, about 1 minute.
5. Add the beet mixture to the spinach and toss to combine. Serve warm.

How to Prep & Cook Beets: Trim greens and root end; peel the skin with a potato peeler. Cut beets into small cubes, wedges, or slices.

• To cook on the stovetop: Place water and beets in a large pot. Cover and boil over high heat until tender.
• To cook in the microwave: Place in a glass baking dish, add water, and microwave on high for 8-10 minutes or until tender.

SOURCE

Eating Well Magazine—Recipe modified by CHOICES Nutrition Education Program