Warm beet & spinach salad

Indulge in a delectable warm beet and spinach salad bursting with flavor and nutrients. A perfect balance of earthy beets and leafy greens drizzled with a balsamic vinaigrette.

Ingredients:

• 8 cups baby spinach
• 1 tablespoon extra-virgin olive oil
• 1 cup thinly sliced red onion
• 2 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
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper

Instructions:

1. Add the spinach into a spacious bowl.
2. Warm up the oil in a large nonstick pan on medium heat. Include the onion and sauté, stirring occasionally, until it softens slightly, which should take around 2 minutes. Introduce the tomatoes, olives, parsley, and garlic. Sauté and stir the mixture until the tomatoes start to disintegrate, approximately 3 minutes. Incorporate the beets, vinegar, salt, and pepper. Continue to stir and cook the ingredients until the beets are warmed up, around 1 minute more. Merge the beet combination with the spinach and mix well. Present the dish while it's still warm.

Summary:

• Calories: 379 kcal
• Fat: 17 g
• Protein: 10 g
• Carbs: 53 g
• Potassium: 1893 mg
• Magnesium: 161 mg