Warm Bok Choy, Beet and Feta Salad

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.

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

Ingredients

• 1 teaspoon olive oil
• 2 tablespoons peanut oil
• 1 ½ teaspoons butter
• ⅓ cup crumbled feta cheese
• 4 small beets, trimmed, leaving 1 inch of stems attached
• 4 cloves garlic, chopped, divided
• 3 heads baby bok choy, chopped

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.