Salads

Warm Bok Choy, Beet and Feta Salad Recipe

"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

  • Adjust
  • US
  • Metric
  • 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 1/2 teaspoons butter
  • 1/3 cup crumbled feta cheese
  • Directions

  • Prep
  • Cook
  • Ready In
    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.
    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.
    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.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 212 calories;16.5 g fat;12.5 g carbohydrates;5.5 g protein;20 mg cholesterol;334 mg sodium.Full nutrition
    Source: Read Full Article