This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Cafe in Burlington, Vermont.
Heat oil in a large nonstick skillet over medium heat.
Add onion and cook, stirring, until starting to soften, about 2 minutes.
Add the beet mixture to the spinach and toss to combine.
Cover and steam over high heat until tender, 10 to 15 minutes.
Let stand, covered, for 5 minutes.
No time to prep?
Look for Melissa’s brand Peeled Baby Red Beets in the produce section of many supermarkets.
They’re peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
