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Place spinach in a large bowl.
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.
This recipe has the following nutrient totals:
Protein 3.65 g
Carbohydrates 15.9 g
Iron 0.15 mg
Fiber 4.47 g
Calcium 11.5 mg
(plus many more nutrients)
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