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 3^rd 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.

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