Warm Beet and Spinach Salad

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
• 2 tablespoon(s) balsamic vinegar
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper

Directions

1. Put spinach in a big bowl.
2. Warm up oil in a large nonstick skillet over middle heat. Put in onion and cook, stirring, until starting to soften, about 2 minutes. Add up tomatoes, olives, parsley, garlic, and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add up beets, vinegar, salt, pepper, and cook, stirring, until the beets are heated through, about 1 minute more. Put in the beet mixture to the spinach and toss to mix. Serve warm.