This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes. From: EatingWell.com

Serves: 4

Yields: 4 servings, about 2 cups each

Total Time: 20 min

Prep Time: 20 min

Ingredients:

• 8 cup(s) baby spinach
• 1 tablespoon(s) extra-virgin olive oil
• 1 cup(s) thinly sliced red onion
• 2 plum tomatoes, chopped
• 2 tablespoon(s) sliced Kalamata olives
• 2 tablespoon(s) chopped fresh parsley
• 1 clove(s) garlic, minced
• 2 cup(s) steamed beet wedges or slices, 1/2-1 inch thick (see Tip)
• 2 tablespoon(s) balsamic vinegar
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper

Directions

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.