Yields 4 servings (2 cups each)

INGREDIENTS:

• 8 Cups lettuce
• 2 cups steamed beet wedges, or slices 1/2 -1” thick (see tip)
• 1 T. extra virgin olive oil
1 clove garlic, minced
• 1 cup thinly sliced red onion
• 1⁄4 tsp salt
2 plum tomatoes, chopped
• 
1⁄4 tsp freshly ground pepper
• 2 T. chopped fresh parsley
• 2 T. balsamic vinegar

DIRECTIONS:

1. Place spinach in a large bowl.
2. 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 & NOTES:

• Tip: how to prep and 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, 10-15 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.

NUTRITION: 
Calories 122; fat 5g (sat. 1g, mono. 4g); cholesterol 0g; carbohydrates 17g, fiber 4g; protein 4g

Want more recipes like this one? This is a featured recipe from ENP’s newest “RD Approved” cookbook: Healthy Living, available September 15th, 2014! Email us to pre-order your e-book copy: admin@elitenutritionandperformance.com.