Warm Beet And Spinach Salad

• 8 c. baby spinach
• 1 T. olive oil
• 1 c. thinly sliced red onion
• 2 plum tomatoes, chopped
• 2 T. sliced Kalamata olives
• 2 T. chopped fresh parsley
• 1 clove garlic, minced
• 2 c. steamed beet wedges or slices, 1/2-1" thick
• 2 T. balsamic vinegar
• 1/4 t. salt
• 1/4 t. pepper

1. Place spinach in large bowl.
2. Heat oil in a large nonstick skillet over medium heat.
3. 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.
4. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more.
5. Add the beet mixture to the spinach and toss.
6. Serve warm.

baby spinach, olive oil, red onion, tomatoes, olives, parsley, clove garlic, steamed beet wedges, balsamic vinegar, salt, pepper

Taken from www.epicurious.com/recipes/member/views/warm-beet-and-spinach-salad-50026992 (may not work)