Spinach, beet, bacon and blue cheese salad

Indulge in the perfect blend of fresh spinach, earthy beets, crispy bacon, and tangy blue cheese with this delectable salad.

Ingredients:

• 2 Eggs
• 4 tablespoons Olive oil, divided
• 3 tablespoons Red wine vinegar
• 1/2 teaspoon Dijion mustard
• 170g Spinach, cut into ribbons if leaves are large
• 2 Large beets, cut into 1-inch cubes
• 3 Thick cut bacon, cut into 1/2 inch cubes
• 3 Scallions, chopped
• 90g Blue cheese, crumbled
• Kosher salt and freshly ground black pepper to taste

Instructions:

1. Prepare Hard-Boiled Eggs: Place the eggs in a small saucepan and cover them with water, ensuring it's about two inches above the eggs. Bring the water to a rapid boil, then cover the pan and turn off the heat. Let the eggs sit for 9 minutes, then drain the hot water and rinse them under cold water until they cool. Allow the eggs to reach room temperature, peel them, and chop them as desired.
2. Prepare Dressing: Combine the remaining olive oil, red wine vinegar, and mustard in a small bowl or jar. Drizzle the dressing over the spinach and let it marinate while you prepare the rest of the dish.
3. Roast Beets and Cook Bacon: - Preheat the oven to 450F - Coat the beets with 1 tablespoon of olive oil and season with salt and pepper. Roast them for about 20 minutes or until they are tender. Allow them to cool slightly. - In a small saucepan, cook the bacon until it turns slightly crispy. Then, transfer the bacon to a plate lined with paper towels.
4. Assemble the Salad: In a large bowl, mix together the dressed spinach, roasted beets, crispy bacon, chopped eggs, scallions, and blue cheese. Toss everything thoroughly and season with salt and pepper to your liking.

Summary:

• Calories: 1398 kcal
• Fat: 120 g
• Protein: 50 g
• Carbs: 33 g
• Potassium: 2294 mg
• Magnesium: 238 mg