Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30503/
Warm Beet & Spinach Salad
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.
Yield: 4 servings, about 2 cups each
Preparation Time: 20 minutes
Ingredients
| 8 | cups | baby spinach | |
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| 1 | Tablespoon | extra-virgin olive oil | |
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| 1 | cup | thinly sliced red onion | |
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| 2 | plum tomatoes, chopped | ||
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| 2 | Tablespoons | sliced Kalamata olives | |
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| 2 | Tablespoons | chopped fresh parsley | |
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| 1 | clove | garlic, minced | |
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| 2 | cups | steamed beet wedgesor slices, 1/2-1 inch thick (see Tip) | |
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| 2 | Tablespoons | balsamic vinegar | |
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| 1/4 | teaspoon | salt | |
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| 1/4 | teaspoon | freshly ground pepper | |
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Nutrition Facts
Yield: 4 servings, about 2 cups each
Approximate Nutrient Content per serving:
| Calories: | 122 | |
| Calories From Fat: | 45 | |
| Total Fat: | 5g | |
| Saturated Fat: | 1g | |
| Cholesterol: | 0mg | |
| Sodium: | 351mg | |
| Total Carbohydrates: | 17g | |
| Dietary Fiber: | 4g | |
| Protein: | 4g |
Vitamin A (120% daily value), Folate & Vitamin C (50% dv), Potassium (21% dv), Magnesium (19% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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.
Tip:
How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.
No time to prep? Look for Melissas brand Peeled Baby Red Beets in the produce section of many supermarkets. Theyre peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30503/
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