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Warm Bok Choy, Beet and Feta Salad
Warm Bok Choy, Beet and Feta Salad
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Vibrant pink salad with baby bok choy, beets, feta, and garlic.
Ingredients:
  • 4 small beets, trimmed, leaving 1 inch of stems attached
  • 4 cloves garlic, chopped, divided
  • 1 teaspoon olive oil
  • 3 heads baby bok choy, chopped
  • 2 tablespoons peanut oil
  • 1.5 teaspoons butter
  • 0.33333334326744 cup crumbled feta cheese
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C). Combine beets, 1/4 of the chopped garlic, and olive oil on a piece of heavy aluminum foil, then seal the foil packet around the beets.
  • Roast beets in a preheated oven for 40 minutes to 1 hour until tender. Allow beets to cool slightly, then peel with a paper towel. Chop into 1/2-inch cubes and set aside.
  • In a heavy skillet over medium-high heat, warm the peanut oil and butter. Cook and stir bok choy and the rest of the garlic until the bok choy is slightly softened but still crunchy, for about 5 minutes. Remove from heat and mix in the beets and feta. Serve warm.

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