Wilted Spinach and Beet Salad

Author: Michelle Babb

Delicious food doesn't get much healthier than this! Beets are packed with vitamins, minerals and fiber and they lend a sweet, earthy flavor to an otherwise boring spinach salad. You'll be using the sauteed beet greens to wilt the spinach. Who needs bacon?

Ingredients:

3 red beets (with greens attached)
3 golden beets
2 tablespoons olive oil
1 teaspoon coarse Kosher salt or sea salt
1/2 cup chopped walnuts
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard
2 bunches fresh, baby spinach (about 4 cups), washed

Directions:

1. Preheat oven to 375 degrees F. Wash beets thoroughly, cut away beet greens and set the greens aside.
2. Cut beets into one-inch chunks and place in a bowl. Add olive oil and salt and toss until well coated. Spread beets evenly on a roasting pan or cookie sheet. Place in the oven and roast for ~20 minutes.
3. While beets are roasting, chop beet greens into small pieces and set aside.
4. Place walnuts in a saute pan and toast on medium heat until walnuts become fragrant (approximately 2-3 minutes). Stir frequently. Place toasted walnuts in a bowl and set aside. Heat 1 tablespoon of the olive oilin the saute pan.
5. Add beet greens to the pan and saute for approximately 2-3 minutes.
6. In a small bowl, whisk together olive oil, balsamic vinegar and Dijon mustard. Place spinach in a large bowl. 
7. Transfer warm beet greens to the bowl with the spinach. Add the roasted beets, walnuts and vinaigrette and toss well.