This gorgeous, brilliant pink salad, which deviates from the typical Asian flavor of bok choy, has a creamy feta flavor and a fresh, crisp finish. Beets keep the tones earthy, the bok choy adds a pleasant crunch, and the feta and garlic accentuate the flavor.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 3 |
| Yield: | 3 cups |
Ingredients
- 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 ½ teaspoons butter
- ⅓ cup crumbled feta cheese
Instructions
- 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.
Nutrition Facts
| Calories | 212 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 334 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Super tasty, and great directions!!
Made it just as the recipe said. It was so very good.
Very tasty, my husband loved it! I boiled the beets instead of roasting and added a spoon of balsamic vinegar to the salad.
So simple but delicious! My only tweak was adding a good quality sweet balsamic. Gave it a hint of acid for depth.
This was great! I didn’t use butter and probably didn’t put as much bok choy in as it called for. Added some spinach that I needed to use. This is an R (repeat).
The combination didn’t work for me.
This was easy and delicious, with a well balanced blend of flavors. I used sesame oil since I didn’t have peanut oil, and I also omitted the butter to cut down on fat–still a winner!
I used canned beets. Peanut oil might have helped flavor more.
Excellent! I loved it.
Very pleasant surprise!! I was not expecting to like this, but I will make it again.
I doubled the recipe and it was enough for a main course for 2. I added a bit more feta though because hubby and I are cheese-aholics lol I also used garlic butter instead of regular and then added just 2 cloves of minced garlic to the pan (don’t forget I doubled the recipe). Fantastic 🙂
I despise bok choy, but it came in my CSA box, so I decided to make use of it. I used one head of regular bok choy, 3 beets and 3 cloves garlic. Knowing that I find bok choy more edible when cooked with bacon, I subbed 2 Tbsp bacon grease for the peanut oil/butter. Used more like 1/2 C cheese and also added three small green onions and about 1.5 Tbsp balsamic vinegar dressing. I found it edible, which says a lot given my hatred for bok choy. Hubby liked it.
Loved this warm salad! I didn’t have peanut oil so I used sesame oil instead and it was very good. Will try it again with a little less oil/butter to Save on calories.
This was absolutely delicious! Such a great alternative to the typical use of bok choy and beets, and my entire family loved it!
Very fun way to use seasonal veggies. I used fresh roasted beets, which made the pink/purple color very deep and beautiful. The cheese turning pink is a little strange, but loved the flavor added by the feta.
This was simple and delicious- a great recipe for those who (like myself) have not cooked with beets before.
Delicious!! I had to add some garlic salt but other than that this was absolutely fabulous. I am currently contemplating going for the leftovers in the fridge…
Great way to use beets and bok choy. Also very pretty. I used mini bok choy and garnished the dish with the cut off ends – they looked like flowers.
A delicious way to use seasonal produce.
Simple dish, yet tasty. I even cheated with whole canned beets and it was still really flavorful.
Great idea!!! I did tweek the recipe though….I added onion and finished it off with a balsamic dressing…Yummy