Description
Straying from bok choy’s usual Asian flair, this lovely bright pink salad has a rich feta flavor with a fresh clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor.
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 ½ teaspoons butter
- ⅓ cup crumbled feta cheese
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Place the beets
- 1/4 of the chopped garlic
- and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
- Roast beets in the preheated oven until easily pierced with a fork
- 40 minutes to 1 hour. Let beets cool just until they can be handled
- then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
- Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy
- about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 3