Warm Beet and Baby Spinach Salad Recipe

Name: Warm Beet and Baby Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups baby spinach, 1 tablespoon olive oil, 1 cup red onion thinly sliced, 2 each italian plum (roma) tomatoes chopped, and more.

Yes, Warm Beet and Baby Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Beet and Baby Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions