Warm Beet and Baby Spinach Salad

• 8 cups baby spinach
• 1 tablespoon olive oil
• 1 cup red onion thinly sliced
• 2 each italian plum (roma) tomatoes chopped
• 2 tablespoons kalamata olives sliced
• 2 tablespoons italian parsley fresh, chopped
• 1 clove garlic minced
• 2 cups beets cooked (steamed), wedges or slices 1/2 inch thick
• 2 tablespoon balsamic vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper freshly ground

1. Wash (if needed) baby spinach and put into a large bowl.
2. In a non-stick skillet, heat oil over medium heat.
3. Once hot add the onions, stirring to soften for about 4 to 5 minutes.
4. Add tomatoes, garlic, olives and parsley.
5. Cook until the tomatoes start breaking down, about 3 to 4 minutes.
6. Add the beets, balsamic vinegar, salt and pepper.
7. Cook stirring until the beets are heated through for about one minute.
8. Toss the beet mixture with the spinach to combine well.
9. Serve warm.
10. 125 calories, 5 grams fat per serving

baby spinach, olive oil, red onion, italian plum, olives, italian parsley, garlic, beets cooked, balsamic vinegar, salt, black pepper

Taken from recipeland.com/recipe/v/warm-beet-baby-spinach-salad-49065 (may not work)