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

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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 15 m

Cook 45 m

Ready In 1 h 5 m

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.

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
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