Name: Warm Bok Choy, Beet and Feta Salad
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Beets, trimmed, leaving 1 inch of stems attached - 4 small; Garlic, chopped, divided - 4 cloves; Olive oil - 1 teaspoon; Baby bok choy, chopped - 3 heads; Peanut oil - 2 tablespoons; Butter - 1 ½ teaspoons; Crumbled feta cheese - ⅓ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Warm Bok Choy, Beet and Feta Salad

1. Beets, trimmed, leaving 1 inch of stems attached - 4 small

2. Garlic, chopped, divided - 4 cloves

3. Olive oil - 1 teaspoon

4. Baby bok choy, chopped - 3 heads

5. Peanut oil - 2 tablespoons

6. Butter - 1 ½ teaspoons

7. Crumbled feta cheese - ⅓ cup

How to cook deliciously - Warm Bok Choy, Beet and Feta Salad

1. Stage

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. Stage

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. Stage

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.