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.