Wilted spinach salad with roasted beets and walnuts
Start to finish: 2 hours
Serves 6
Roasting enhances the earthy, sweet flavor of beets. Place them unpeeled in a roasting pan and cover tightly with foil. Roast in a 400-degree oven for 45 to 75 minutes depending on the size of the beets, or until they are tender. Let them cool for 30 minutes and they should slip right out of their skins.
Roasted beets are tasty when eaten on their own, and make a great addition to other dishes. This wilted spinach salad with roasted beets and walnuts is an excellent example.
INGREDIENTS
2 bunches medium beets (about 1 1/2 pounds), 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
INSTRUCTIONS
Heat oven to 400 degrees. Place the beets in a roasting pan and cover tightly with foil. Roast until 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 beets are cool enough to handle, peel off and discard skins. Cut beets into 1/2-inch cubes. Set aside.
Place the spinach in a large bowl.
In a medium skillet, heat the olive oil over medium. Add the onion and sauté until soft and slightly translucent, 3 to 5 minutes. Stir in the olives, capers and garlic and sauté 1 minute.
Stir in the balsamic vinegar and beets. Cook for 5 minutes more. Remove skillet from heat and pour beet mixture over spinach; toss well. Season with the 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.
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