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:
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:
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:
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.
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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/05/12/spinach-beet-bacon-and-blue-cheese-salad/