Directions
1Heat half of the olive oil in a large saute pan or deep frying pan.
2Add the pine nuts or almonds and fry, stirring frequently, until lightly browned.
3Using a slotted spoon, transfer the nuts to a paper towel to drain.
4Add half of the onion and garlic to the pan and fry until beginning to soften.
5Add half of the spinach and cook over high heat for 4-5 minutes, or until the leaves have wilted and most of the liquid has evaporated.
6Transfer the spinach mixture to a warmed colander.
7Add the remaining oil to the pan.
8When it has heated cook the remaining onion, garlic, and spinach.
9Transfer the first batch of spinach from the colander to a warmed serving dish before adding the second batch to the colander.
10Meanwhile, whisk or shake together the virgin olive oil, orange juice, and zest.
11Season with freshly ground nutmeg, salt, and pepper.
12Add the remaining spinach to the serving dish and mix with the dressing.
13Scatter the nuts.
14Garnish with slices of roasted beets and cheese.