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February 28, 2013 14 Comments

Bacon, Beet and Spinach Salad with Blue Cheese

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This post may contain affiliate links. Please read my disclosure policy.

This lovely recipe comes from an interesting and wonderfully creative cookbook, The Complete Irish Pub Cookbook.  I found it on the clearance rack at our newly opened Barnes & Noble.  I was very excited to find it and embrace every opportunity to revisit our family trip to Ireland.  Ireland is a beautiful country and the pubs are just fantastic.  If you ever get the chance to go – start packing!

The original recipe calls for Cashel Blue cheese which is made near the Rock of Cashel in County Tipperary, Ireland.  While this blue cheese may not be readily available in all grocery stores, a traditional farmhouse hard blue cheese such as Maytag Blue is a terrific substitution.  Blue cheese + beets = wonderful!
Pick up 10-12 small beets for this recipe.  I found these organic beets at a very reasonable price.  Clean the beets leaving the root intact.  Rub the beets lightly with olive oil and roast in a foil packet until tender.
While the beets are roasting combine the dressing ingredients in a small container and whisk until blended.  Set aside.
Bake 6 strips of bacon until crisp.  Drain on paper towels.
Arrange the spinach on a serving platter or individual plates.  Whisk the dressing again and spoon a little over the leaves.  Arrange the beets on top and drizzle with the remaining dressing.  Top with the blue cheese, chopped bacon and toasted hazelnuts.  Finish with a little chopped chives and serve!
Clover near the cliffs on Slae Head Drive near Dingle Ireland
Bacon, Beet & Spinach Salad with Blue Cheese
(adapted from a recipe in The Complete Irish Pub Cookbook)

10-12 small beets, no more than 2 inches in diameter, roasted
6 strips of applewood smoked bacon, cooked until crisp, cut in bite size pieces
4 cups baby spinach
6 ounces Cashel Blue cheese or Maytag Blue, broken into small chunks
1/3 cup toasted, chopped hazelnuts
2 tablespoons chopped chives

Dressing:
1 shallot, finely chopped
2 teaspoons white balsamic vinegar
1 teaspoon Dijon mustard
salt and pepper
1/3 cup extra virgin olive oil

Preheat the oven to 375 degrees.   Scrub the beets under cool running water.  Remove the greens for another use but leave the root intact.  Rub the beets with olive oil and wrap in a sealed foil packet.  Place the pouch on a baking sheet and roast for 40-60 minutes or until the beets are tender.  Allow the beets to cool at least 10 minutes, then gently remove the peel.  Slice into  fourths, set aside.

Raise the oven temperature to 400 degrees.  While the beets are cooling bake 6 slices of bacon, turning once until crisp.  Remove to a paper towel lined plate and blot to remove excess fat.  Slice into bite sized pieces.  Set aside.

Whisk together the dressing ingredients in a small pitcher.  Set aside.

Arrange spinach leaves on a serving platter or 4 individual salad plates.  Whisk the dressing again and spoon a little over the spinach leaves.  Arrange the beets on top and pour the remaining dressing over them.  Sprinkle each plate with blue cheese, bacon and nuts.  Finish with chopped chives.  Serve!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Some salads are good and others are memorable.  This one will become an instant favorite for you as it did for me.  I can’t wait to make it again!  The tangy blue cheese is a crazy good compliment to the sweet beets. Add a little smokey, salty bacon, oh my!
I hope you have a lovely pre-spring weekend.  Thanks so much for stopping by!
Tricia
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14 Comments

  1. Lauren says

    April 12, 2013 at 5:21 pm

    Love that this is a "memorable" salad…most are just pretty forgettable! If you can't find Irish cheese, a Danablu like Castello is also great in salads. I think toasting the hazelnuts is also a good idea. It always makes a difference in baking, so I imagine it would be even more noticeable on a salad!

    reply to this comment >
  2. Tanna at The Brick Street Bungalow says

    March 7, 2013 at 1:11 am

    Oooooooh, this is absolutely drool-worthy!!! I LOVE all these ingredients and can tell this salad is amazing!! I would have never guessed it was an Irish recipe. Love it! Thank you very much for this one!! blessings ~ tanna

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  3. The Café Sucré Farine says

    March 4, 2013 at 12:01 pm

    Tricia, this is gorgeous and so delicious looking. It's so funny that people have the notion that the food from the British Isles is boring and uninteresting. I've found nothing could be farther from the truth. Love everything about your salad!

    reply to this comment >
  4. Wendy says

    March 3, 2013 at 4:27 pm

    I could eat salad 3 times a day if it always had beets in it. 🙂 But I have always bought the beets pre-cooked. I am definitely going to try your recipe. My only change will be goat cheese for the blue cheese. Thanks!

    reply to this comment >
  5. Elizabeth says

    March 2, 2013 at 12:57 am

    I need to cook with beets sometime! This looks super creative and delicious!

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  6. Sue/the view from great island says

    March 1, 2013 at 9:29 pm

    My husband and I adore blue cheese, sometimes that's all we have for dinner, a couple of different varieties, crackers, grapes, and wine. This salad looks perfect, I know we'll love it!

    reply to this comment >
  7. Mary says

    March 1, 2013 at 4:18 pm

    What a gorgeous salad, Tricia. There is nothing here not to like. This sounds delicious. Have a wonderful weekend. Blessings…Mary

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  8. Big Dude says

    March 1, 2013 at 2:00 pm

    Bev would love this salad and so would I if it were "Bacon and spinach salad with blue cheese." Beets are pretty low on my list of food likes.

    reply to this comment >
  9. [email protected] is How I Cook says

    March 1, 2013 at 2:49 am

    What a great recipe. Many of my favorites in the same dish! I will have to check this book out!

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  10. Natalie G says

    March 1, 2013 at 1:55 am

    Colourful and lots of flavor! Great recipe.

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  11. Betty says

    March 1, 2013 at 1:16 am

    I would love to visit Ireland (and Scotland as well) someday. Your salad looks wonderful- I love beets but hubby does not. That means I don't have to share! 🙂

    reply to this comment >
    • Tricia Buice says

      March 1, 2013 at 1:24 am

      Scotland is on my list too – my heritage is Irish and Scottish – so it is a must see one day. Beets – nature's candy!

      reply to this comment >
  12. Mary Younkin says

    March 1, 2013 at 12:57 am

    This is a beautiful salad! While not a fan of beets most of the time, I would be willing to try this combination. All the flavors sound amazing together. I would LOVE LOVE LOVE to visit Ireland. It is at the tip top of my someday-list!

    reply to this comment >
    • Tricia Buice says

      March 1, 2013 at 1:23 am

      I really liked the smaller beets and roasting is the only way to go! Put Ireland on your list – they love Americans and know how to make you feel at home.

      reply to this comment >

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