Sautéed Spinach and Beets

I've just returned from teaching in England. While there, I stayed at an Airbnb so that we could cook and my friend Deirdre made a delightful dish of Sautéed Spinach and Beets. I'v never thought of putting these two ingredients together, but Spinach does belong to the same family. The dish came about because we found a package of pre-cooked beats so it was a simple matter to slice them and add them to some sautéed Spinach and Garlic. It took no time at all. However, if you cook the Beets yourself, it will take much longer. She drizzled the dish with Balsamic Vinegar and it was wonderful!  I hope you like it too.

Sautéed Spinach and Beets

4 small or 2 large Beets, cooked* and sliced 1/4"  (in half if small, in quarters if big)

10 oz of Spinach (2-5 oz packages) of Spinach

2 Tablespoons Olive Oil

3 Cloves of Garlic, minced

1/4 teaspoon Salt

2 Tablespoons Balsamic 

Heat the Olive Oil and add the Garlic. Cook, stirring until you smell the Garlic fragrance Add in the Beets and stir and then add in the Spinach. Sautéed until the Spinach wilts. Sprinkle with the Salt and drizzle with the Balsamic Vinegar. Toss to coat and serve immediately. 

*If using fresh Beets, boil with the peels on until the Beets can be cut through with a knife. Rub off the peels and trim the ends. Then proceed with the recipe above.

Five Element Analysis

Beets belong to the Earth Element as they are sweet root vegetables, but they also have some Fire due to their red color. Spinach belongs to the Wood Element and the Olive Oil and Balsamic Vinegar add even more Earth. The Garlic brings in the Metal Element. Be sure to serve with a Main Dish from the Water Element, like Fish or Pork to balance the meal.