Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Warm Beet & Spinach Salad

INGREDIENTS 8 cups baby spinach 1 tablespoon extra-virgin olive oil 1 cup thinly sliced red onion 2 plum tomatoes, chopped 2 tablespoons sliced Kalamata olives 2 tablespoons chopped fresh parsley 1 clove garlic, minced 2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip) 2 tablespoons balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper   INSTRUCTIONS Place spinach in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.   Tips How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes. To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

INGREDIENTS

8 cups baby spinach

1 tablespoon extra-virgin olive oil

1 cup thinly sliced red onion

2 plum tomatoes, chopped

2 tablespoons sliced Kalamata olives

2 tablespoons chopped fresh parsley

1 clove garlic, minced

2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

INSTRUCTIONS

Place spinach in a large bowl.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.

 

Tips

How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

Source: http://www.eatingwell.com/recipe/249800/wa...