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.
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.
We love roasted beets so this salad is a win for us! Looking forward to making it. Thanks for sharing.ReplyDelete
We love roasted beets so this recipe is a win for us! Thank you for sharing!ReplyDelete
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.ReplyDelete
I love the Hobo Kitchen too and this salad sounds so simple and delicious - a real tasty choice!ReplyDelete
Next time add some roasted butternut to the salad as well... the combination with the roasted beets and the feta is DELICIOUS!ReplyDelete
Great SRC choice
This salad sounds so delicious! I bet the balsamic and roasted corn went so well with the roasted beets. :)ReplyDelete
This salad sounds like a delicious, healthy treat. Wonderful SRC post!ReplyDelete
Mmmm. I love some beet salad! And feta. So basically of all this. :)ReplyDelete
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!ReplyDelete
Mmmm. Gorgeous pictures.ReplyDelete
Love, love, love roasted beets. And I'll definitely check out the boozy cupcakes!ReplyDelete
I love this recipe. It looks so good :) Thanks for the kind words!ReplyDelete
Love this salad! Roasted beets are the best. Visiting from SRC B!ReplyDelete
Love this dish. thanks for such a great recipe!ReplyDelete