Rebecca’s Warm Beet and Spinach Salad

Serves 2

INGREDIENTS

Handful of baby beets

2 big handfuls of spinach

1 onion

2 cloves garlic

6-7 basil leaves

Dried oregano to taste

Black pepper to taste

Abt. 4 T. red wine vinegar

1.5 C. black beans (one can)

DIRECTIONS

1. Chop stalks of beet greens and remove leaves
2. Tear beet leaves to bite sized pieces
3. Scrub baby beets well and thinly slice
4. Chop onion and mince garlic
5. Mince basil leaves
6. Saute onion,  garlic, baby beets, and beet green stalks over high heat. Add a little water as necessary to prevent sticking.
7. Add black pepper, oregano, and basil
8. Rinse and drain black beans, if using canned, and add to pan
9. When onion and beet stalks are soft and translucent, add half beet greens and saute until wilted.
10. Place spinach on 2 plates and put non-cooked beet leaves on top. Place the cooked vegies and beans over the fresh greens.
11. Drizzle Red Wine vinegar over the salad – about 1 -2 T. per plate.