Preparation time is 2 hours, 20 minutes active. Makes 6 servings
Ingredients
2 bunches medium beets (about 1 1/2pounds), scrubbed and tops trimmed
1/4 cup walnut pieces
1 pound spinach, stems removed
2 tablespoons extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 tablespoons chopped Kalamata olives (about 10 olives)
1 tablespoon capers, rinsed and minced
1 tablespoon minced garlic
1/2 cup balsamic vinegar
Ground black pepper, to taste
Directions
Heat oven to 400 degrees F. Place the beets in a roasting pan and cover tightly with foil. Roast until the beets are tender when pierced with a knife, about 45 minutes to 1 hour. Uncover and let cool for 30 minutes.
Meanwhile, in a small skillet over low heat, toast the walnuts until fragrant, about 5 minutes. Set aside to cool.
When the beets are cool enough to handle, peel off and discard the skins. Cut the beets into 1/2-inch cubes and set aside. Place the spinach in a large bowl.
In a medium skillet, heat the olive oil over medium. Add the onion, and saute until soft and slightly translucent, 3 to 5 minutes. Stir in the olives, capers and garlic, and saute 1 minute. Stir in the balsamic vinegar and beets. Cook for 5 minutes more.
Remove the skillet from heat and pour the beet mixture over the spinach; toss well. Season with black pepper and serve topped with toasted walnuts.
Per serving: 191 calories; 77 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 26 g carbohydrate; 5 g protein; 7 g fiber; 291 mg sodium.
