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.

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
3
Yield:
3 cups
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

212 calories; protein 5.5g 11% DV; carbohydrates 12.5g 4% DV; fat 16.5g 25% DV; cholesterol 20.2mg 7% DV; sodium 333.7mg 13% DV. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2009
Great idea!!! I did tweek the recipe though....I added onion and finished it off with a balsamic dressing...Yummy Read More
(9)

Most helpful critical review

Rating: 2 stars
02/23/2009
The tastes are good but the family couldn't get past the pink cheese. The beets bled into everything. I think this one is not going to happen again. Read More
(4)
33 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/07/2009
Great idea!!! I did tweek the recipe though....I added onion and finished it off with a balsamic dressing...Yummy Read More
(9)
Rating: 5 stars
02/02/2010
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. Read More
(8)
Rating: 5 stars
02/17/2011
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. Read More
(7)
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Rating: 4 stars
04/22/2011
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. Read More
(4)
Rating: 2 stars
02/23/2009
The tastes are good but the family couldn't get past the pink cheese. The beets bled into everything. I think this one is not going to happen again. Read More
(4)
Rating: 4 stars
06/12/2009
Simple dish yet tasty. I even cheated with whole canned beets and it was still really flavorful. Read More
(3)
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Rating: 4 stars
06/10/2011
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:) Read More
(3)
Rating: 5 stars
07/22/2010
This was simple and delicious- a great recipe for those who (like myself) have not cooked with beets before. Read More
(2)
Rating: 5 stars
06/12/2011
Very pleasant surprise!! I was not expecting to like this but I will make it again. Read More
(2)
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