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Extra Blogger Love for The Bitchin' Kitchin'

Every now and then, somehow, there are some bloggers whose Secret Recipe Club partners flake out and don't cook or post. It's a horrible feeling to be left out, so when that happens, the group organizers put a call out for some quick cooking. I was happy to step-in today and help make sure that the gal behind The Bitchin' Kitchin' was no longer an orphan.

Turns out that Ellie wasn't an orphan after all...and I didn't need to post. But since my dish was already on the table and photographed, I'm posting anyway and giving her some extra blogger love.

As I didn't have a month to peruse and explore her website, I looked for something that I could whip up for dinner with what I know I have in my kitchen already. I knew that I had a beets left from my High Ground Organics CSA box, so I settled on her Roasted Beet Salad. She used beets and feta over arugula; I switched out the cheese to Il Forteto's Pecorino Brillo di Vino, a sheep's milk cheese whose rind is soaked in chianti. Oh, yes! It is as good as it sounds.

roasted beets
shaved pecorino brillo di vino
fresh thyme
fresh parsley
fig balsamic vinegar
olive oil

Layer the ingredients on the salad plate. Drizzle with the vinegar and olive oil. Sprinkle with freshly ground sea salt and freshly ground pepper. My husband actually said, "This is the best salad you've ever made!"

When I have more time, I will definitely be making a version of her Pineapple Sangria.


  1. I LOVE this kind of salad. The roasted beets, the balsamic, the pecorino. WOW! And looks, well, good enough to eat. LOL! Thank you so very much for stepping up and giving some extra SRC love to Ellie! Way to go!


  2. First of all, so sweet to step in, and to share your post anyway! :) Secondly, this might be the recipe that gets me to try my hand at beets - it looks delicious and refreshing!!

  3. Lovely! Thanks for sharing even though you didn't have to. :)

  4. Pinned on my "recipes to try" list as well. It looks delicious.


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