Spinach ne Beetroot

Instructions:
step 1 Heat butter and olive oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent.
step 2 Stir in the minced garlic and cook for another minute until fragrant.
step 3 Add the chopped spinach and cook until wilted, about 3-5 minutes.
step 4 Pour in the cream or milk, season with salt, pepper, and nutmeg (if using), and simmer for another 3 minutes until slightly thickened. Remove from heat.
step 5 Slice the cooked beetroot into thin strips or small wedges.
step 6 In a separate pan, add the beetroot, sugar (if using), and vinegar. Cook on low heat for 5-7 minutes until the beetroot is warm and slightly glazed.
step 7 Serve the creamy spinach and beetroot side by side as part of a larger meal.

Storage and Reheating Tips:
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the spinach in a pan over low heat with a splash of milk if needed. Beetroot can be reheated in a pan or microwave until warmed through. Avoid freezing, as the texture of the cream-based spinach may change.