This easy dish serves up taste, nutrition and some beautiful colors. Both beets and spinach belong to the chenopod family of vegetables, and great sources of vitamins (especially Vitamin C), minerals and lots of antioxidants. Makes an excellent side to mashed potatoes, turnips, or bean salad. Serves 4 side dishes.
- 1/2 lb beets washed, diced, roasted at 350 degrees until fork tender
- 1 T olive oil
- 1 lb spinach cleaned and trimmed
- 1 clove garlic minced
- 1/4 c onion diced
- 1/4 c half & half or cream
- to taste salt and pepper
In a sauté pan, heat olive oil. Add in garlic and onions and sauté for 5 minutes or until translucent. Add in spinach. Cook until just wilted. Add in the roasted beets and half & half. Season to taste and serve warm. Use a little extra half & half or cream, and add it right at the end just before serving so you can mix the red and white into swirls on the plate.
photos: CCF staff