We’ve been bouncing all around these past couple of weeks.

From Chicago to the lake house, we’ve spent the last couple weekends out of town, missing the farmer’s market, but enjoying the time with family. With the weather turning so beautiful, it’s been nice to spend some time away from home where it feels like free time on the weekend should be dedicated to chores and errands rather than relaxing and exposing our pale Wisconsin skin to copious amounts of sunshine.

Spinach, Beet, Bacon and Blue Cheese Salad | Things I Made Today

This weekend, I finally had the chance to catch up on some posts for you guys. This salad was photographed and eaten weeks ago but has been sitting here in the queue, just waiting to be written about.

Spinach, Beet, Bacon and Blue Cheese Salad | Things I Made Today

Frost-sweetened spinach, cottage bacon, candy cane beets, farm-fresh eggs, and green onions all from the market, plus some blue cheese. This is a list of ingredients that is just asking to be put together.

Spinach, Beet, Bacon and Blue Cheese Salad | Things I Made Today

After everything was chopped, roasted, and pan fried, I threw it all in a big bowl, topped it with a simple dressing, and gave it a good toss. The intention was for this to be the first course, for it to be followed by something light and easy.

Spinach, Beet, Bacon and Blue Cheese Salad | Things I Made Today

But somehow we found ourselves sitting at the table putting small portions of the salad on our plate, finishing those, and then repeating until it was all gone. We justified these actions because it is, after all, just salad, right?

Spinach, Beet, Bacon and Blue Cheese Salad | Things I Made Today

Spinach, Beet, Bacon and Blue Cheese Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2 as main dish, 6 as starter
 
Ingredients
  • 2 eggs
  • 4 tablespoons olive oil, divided
  • 3 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • 6 oz spinach, cut into ribbons if leaves are large
  • 2 large beets, cut into 1 inch cubes
  • 3 thick cut bacon, cut into ½ inch cubes
  • 3 scallions, chopped
  • 3 ounces blue cheese, crumbled
  • Kosher salt and freshly ground black pepper to taste
Instructions
Hard boil eggs:
  1. 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.
Make dressing:
  1. 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.
Cook beets and bacon:
  1. Preheat oven to 450F.
  2. 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.
  3. In a small saucepan, cook bacon until slightly crispy. Transfer bacon to paper-towel lined plate.
Assemble salad:
  1. 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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