Spinach and Beet Salad

Spinach and Beets

Spinach and Beet Salad

Total Time: 20 minutes

Yield: Serves 8


  • 5-8 cups baby spinach, cleaned
  • 2 TBSP extra virgin olive oil or lard
  • 1/3 cup cooked, diced bacon
  • 1 large onion, thinly sliced
  • Thumb-size piece of ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp anchovy paste
  • 3/4 cup chopped fresh tomatoes
  • 2 TBSP halved Kalamata olives
  • 2 TBSP chopped parsley
  • 2 cups cooked beets, cut into bite-size pieces
  • 2 TBSP fig or balsamic vinegar
  • 1 TBSP soy sauce
  • Pepper
  • Feta or ricotta crumbles


  1. Place spinach in a large bowl.
  2. Heat oil in a large skillet. Add bacon, onion, and ginger. Cook about 2 minutes stirring often.
  3. Add garlic and anchovy paste, and cook a couple more minutes.
  4. Add tomatoes, olives, and parsley. Cook until tomatoes start to break down.
  5. Add beets, vinegar, soy, and pepper. Cook until beets are heated through.
  6. Pour beet mixture over spinach and toss.
  7. Serve topped with cheese crumbles.

One Comment

  1. dian says:

    Lanie made this for me over the Christmas holidays. It was so delicious!!! AND; I am not a huge beet lover, but I sure loved this salad!!

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