Beetroot and spinach are still in good supply and provide simple suppers for a quick mid week meal. Chard could easily be substituted for the spinach. The quantities can be varied – depending what you have to hand.

150g spinach, shredded if the leaves are big
1 red onion, peeled and finely chopped
Olive oil
2 plum tomatoes, chopped
2 tbsp Kalamata olives
3 medium sized beetroot, cooked, peeled and cut into 1cm slices
2 tbsp balsamic vinegar
1 handful flat-leaf parsley, chopped
1 clove garlic, crushed
Salt and freshly ground black pepper

Heat the oil in a wok or skillet over a medium heat. Add the onion and cook, stirring regularly for about two minutes or until the onion starts to soften. Add the tomatoes, olives, parsley and garlic and continue to cook, again stirring, for about about three minutes. Add the cooked beetroot slices, balsamic vinegar and season generously. Cook for one minute more. Take off the heat, add the spinach and stir it around until it wilts.
Serve immediately.

If using chard, chop it finely and add to the stir fry along with the beetroot slices.