Spinach and Pickled Beet Salad
- 1 (15-ounce) jar pickled beets
- 4 hard boiled eggs
- 1 tsp. salt
- 1/2 tsp. cracked pepper
- 1/3 C. olive oil
- 1 shallot, chopped
- 1 clove garlic, chopped
- 1 Tbs. dijon mustard
- 1 C. thinly sliced sweet onion
- 6 C. baby spinach leaves
- 4 oz. crumbled feta cheese
- 4 slices cooked bacon
- 1/3 C. walnut pieces
At least two days before serving, open the jar of beets and drain, reserving liquid. Return beets to jar and replace lid. Refrigerate until needed. Place beet liquid into a microwave-safe container and process on high until boiling.
Place hard boiled eggs into a small bowl, and top with the hot beet. liquid. Cover, and let marinate in refrigerator until needed.
After eggs have marinated, drain them, reserving liquid. Place liquid into a blender. Add salt, pepper, olive oil, shallot, garlic, and mustard. Blend until smooth.
Chop or slice the beets. Place beets, spinach, onion, feta, bacon, and walnuts into a large bowl. Drizzle with half the beet vinaigrette, and toss to coat. Arrange mixture on four serving plates.
Quarter the pickled eggs, and arrange them on top of each salad. Serve with the remaining beet vinaigrette.