Warm Bok Choy, Beet and Feta Salad

This warm bok choy, beet, and feta salad recipe combines crunchy baby bok choy, earthy beets, and the sharp flavors of feta cheese and fresh garlic.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 212 Calories

Ingredients

• 1 teaspoon olive oil
• 2 tablespoons peanut oil
• 4 small beets, trimmed, leaving 1 inch of stems attached
• 4 cloves garlic, chopped, divided
• 3 heads baby bok choy, chopped
• 1.5 teaspoons butter
• 0.33333334326744 cup crumbled feta cheese

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Place beets, 1 clove chopped garlic, and olive oil on a piece of heavy-duty aluminum foil; wrap foil around beets and garlic into a sealed packet.

Step 3

Roast in the preheated oven until beets are easily pierced with a fork, 40 to 60 minutes. Cool until beets can be handled; rub with a paper towel to remove skins. Cut into 1/2-inch cubes; set aside.

Step 4

Heat peanut oil and butter in a heavy skillet over medium-high heat. Add bok choy and remaning 3 cloves chopped garlic; cook and stir until bok choy is slightly softened but still crunchy, about 5 minutes. Off heat, stir in beets and feta; serve warm.