This lovely pink salad combines crunchy baby bok choy, earthy beets, and the sharp flavors of feta and garlic.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
212 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
1 teaspoon olive oil
2 tablespoons peanut oil
4 small beets, trimmed, leaving 1 inch of stems attached
