Warm Beet & Spinach Salad

Beets are an ingredient I hardly every use but I have been inspired to make something with beets ever since I had an amazing beet salad at C-House last week. Red and yellow beets were the highlight of this regular item on the menu. I don't see beet salads to often on any menu so I was interested that Marcus Samuelsson chose to feature this as one of only two salads on the lunch menu.

This salad highlights beets as well, but the beets get warmed and then are placed on a bed of fresh spinach. The sweetness of the beets acts in place of a dressing. Kalamata olives and balsamic vinegar add an interesting contract. It only took me about 10 minutes to throw this all together. This recipe is definitely a keeper.

Warm Beet & Spinach Salad Makes 4 servings, about 2 cups each 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 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper

Place spinach in a large bowl.

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.