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Wilted Spinach Salad w/Roasted Beets & Walnuts Recipe

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This recipe for Wilted Spinach Salad w/Roasted Beets & Walnuts, by , is from The Fryer Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Allshouse
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 bunches medium beets (1.5 lbs), scrubbed/tops trimmed; 1/4 cup walnut pieces; 1 lb spinach, stems removed; 2 Tblsp. extra-virgin olive oil; 1 small red onion, thinly sliced; 2 Tblsp chopped Kalamata olives (10 olives); 1 Tblsp. capers, rinsed/minced; 1 Tblsp minced garlic; 1/2 cup balsamic vinegar; fresh ground pepper to taste.

Directions:
Directions:
Cover and roast beets for 45 minutes to l hour in 400 degree oven After tender when pierced, remove from oven and let cool. Take off skin and cut into cubes. Set aside.
Place spinach in large bowl.
Heat olive oil over medium heat. Add onion and saute until soft and slightly translucent, 3-5 mintues. Stir in olives, capers and garlic and saute for 1 minute. Stir in balsamic vinegar and beets, cook for 5 min. more. Pour the beet mixture over the spinach, toss well. Season with black pepper and serve topped with toasted walnuts.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
191 calories, 9 gr. fat (1 saturated), 5 gr. protein, 7 gr. fiber, 26 carbs, 291 sodium

 

 

 

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