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Serves
2 as a main dish, 6 as a starter
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Ingredients
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2
Eggs
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4 tablespoons
Olive oil, divided
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3 tablespoons
Red wine vinegar
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1/2 teaspoon
Dijion mustard
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6 ounces
Spinach, cut into ribbons if leaves are large
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2
Large beets, cut into 1-inch cubes
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3
Thick cut bacon, cut into 1/2 inch cubes
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3
Scallions, chopped
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3 ounces
Blue cheese, crumbled
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Kosher salt and freshly ground black pepper to taste
Directions
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Hard Boil Eggs: Place eggs in a small saucepan. Cover with cold water by about two inches. Bring water to a roiling boil, cover pot, and turn off heat. Let sit for 9 minutes, then drain water and rinse eggs under ice cold water until they cool. Let eggs come to room temperature, peel, and chop.
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Make Dressing: In a small bowl or jar, whisk together remaining olive oil, red wine vinegar, and mustard. Pour over spinach and let sit while you assemble the remaining ingredients.
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Cook Beets and Bacon:
- Preheat oven to 450F
- Toss beets in 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast for 20 minutes, or until beets are cooked through. Remove and let cool slightly.
- In a small saucepan, cook bacon until slightly crispy. Transfer bacon to paper-towel lined plate
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Assemble Salad: In a large bowl, combine dressed spinach leaves, beets, bacon, chopped eggs, scallions, and blue cheese. Toss well, and adjust salt and pepper to taste.
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