Google Amy's Cooking Adventures: Roasted Beet Salad with Feta #SecretRecipeClub
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Sunday, February 7, 2016

Roasted Beet Salad with Feta #SecretRecipeClub


It’s Secret Recipe Club Day!  In SRC, members are secretly assigned a participating blog, cook from it and then reveal on the scheduled day!

I’ve been with SRC for so long, that I’m starting to get repeat assignments – and I LOVE IT!!

I nearly always have a huge list of recipes I want to make and end up paring it down based on ingredient availability or how much time I have on hand.  So getting to revisit a blog is always a wonderful experience.  Plus, there are usually TONS of yummy recipes I missed the first time around.  It’s a win for me!

Today I was assigned Ellie’s blog, the Hobo Kitchen.  And it’s actually the 3rd time I’ve been assigned her blog (you can see the previous reveals here and here), so I knew I was in for a treat!


I decided to make a bright delicious salad, because I was full of the winter blahs and wanted something fresh.  Ellie’s salad calls for arugula, but I have never, ever been able to find arugula locally (even in the summer!), so I had to modify.  Typically, I would use spinach as a substitution, but the spinach was horrifying (so much slime!) so romaine it was!

I loved the salad!  And since I roasted a ton of beets, I was able to recreate it for several days after!  YUM!

Thanks for another delicious recipe, Ellie.

Oh, and PS  I will want to make All. The BOOZY. Cupcakes!!!  Seriously, you gotta check them out!


Roasted Beet Salad with Feta & Basil
Adapted from The Hobo Kitchen

1 ½ cups romaine lettuce (or arugula or spinach), shredded
2 roasted beets, cooled slightly & cut in wedges
2 tbsp roasted corn
1 tbsp crumbled feta cheese
4 basil leaves, cut chiffonade
1 tsp sliced almonds
1 tsp balsamic vinegar


To roast the beets, wash well, drizzle with olive oil, salt & pepper and place in foil packs.  Bake in a 400 degree F oven for 45 minutes or until fork-tender.  Cool slightly, remove skin, and cut into wedges.

Arrange the greens on a plate or shallow bowl.  Sprinkle with roasted beet wedges, corn, feta, basil, and almonds.  Drizzle balsamic vinegar over the salad and enjoy.

Make 1 entrée sized salad.




14 comments:

  1. We love roasted beets so this salad is a win for us! Looking forward to making it. Thanks for sharing.

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  2. We love roasted beets so this recipe is a win for us! Thank you for sharing!

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  3. LOVE this salad, Amy! Thanks for sharing it By the way, I had your blog and I posted your Steak au Poivre. It was amazing.

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  4. I love the Hobo Kitchen too and this salad sounds so simple and delicious - a real tasty choice!

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  5. Next time add some roasted butternut to the salad as well... the combination with the roasted beets and the feta is DELICIOUS!
    Great SRC choice

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  6. This salad sounds so delicious! I bet the balsamic and roasted corn went so well with the roasted beets. :)

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  7. This salad sounds like a delicious, healthy treat. Wonderful SRC post!

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  8. Mmmm. I love some beet salad! And feta. So basically of all this. :)

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  9. This recipe and everyone's comments have made me want to try beets again. I have to say I have never liked them but y'all make them sound so good that I've put them back on my to-try list.I love almonds, feta and corn in a salad so the rest sounds absolutely delicious!

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  10. Love, love, love roasted beets. And I'll definitely check out the boozy cupcakes!

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  11. I love this recipe. It looks so good :) Thanks for the kind words!

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  12. Love this salad! Roasted beets are the best. Visiting from SRC B!

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  13. Love this dish.  thanks for such a great recipe!

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