Warm Spinach Salad with Sautéed Garlic, Butter Beans, Goat Cheese and Roasted Beets

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After a 5 days on the road, indulging on a variety of food and spirits, my body needed a detox. I knew once I got home, did a mound of laundry, put things back in their places; I would not be enthused to spend a large amount of time in the kitchen. I made a quick and practical meal which utilized elements I had on hand. You can apply this concept to other ingredients you have. No spinach? How about bok choy, cabbage, kale or swiss chard? Not a fan of beets? Try a different root veggie, perhaps a carrot or roasted sweet potato. To make it vegan, omit the goat cheese, or make a delicious vegan parmesan topping! Whichever you choose, I am confident you can use a minimal amount of ingredients for a delicious and satisfying meal.

Ingredients
– 1 16oz package organic spinach
– 1 12oz can butter beans
– 1 clove garlic
– olive oil
– salt
– 1 medium beet
– goat cheese
– lemon infused olive oil for garnish
– salt/pepper to taste

1. Preheat the oven to 400F. Coat the beet with some oil. You can leave the skin on. Roast the beet until it can be easily pierced with a knife. Remove from the oven, cool, peel, then cut into diced pieces
2. In a sauté pan, heat the olive oil on medium. While it’s warming, slice a clove of garlic very thin. Add the garlic to the oil, cook until fragrant
3. Add the butter beans to the garlic. Cook for a few minutes, then slowly add in the spinach. Cook the spinach until just wilted
4. Dress the salad with some goat cheese, serve with beets on the side (for presentation purposes only, prevents the salad from becoming discolored)

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