How to Make Warm Bok Choy, Beet and Feta Salad - A Step-by-Step Guide

Looking for a vibrant and nutritious salad recipe that is both satisfying and delicious? Look no further than this Warm Bok Choy, Beet and Feta Salad! Packed with flavor and loaded with healthy ingredients, this salad is the perfect way to add some excitement to your lunch or dinner routine. Not only is this salad visually stunning, but it also provides a delightful combination of flavors and textures that is sure to please your tastebuds.

Bok Choy, a member of the cabbage family, is ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 5 mins
  • Servings: 3
  • Yield: 3 cups

  • 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

    212 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 20mg
    • Sodium: 334mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 6g
    • Vitamin C: 51mg
    • Calcium: 209mg
    • Iron: 2mg
    • Potassium: 561mg