Recipe by snarkitty
"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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beets, trimmed, leaving 1 inch of stems attached
garlic, chopped, divided
baby bok choy, chopped
1 1/2 teaspoons
crumbled feta cheese
Great idea!!! I did tweek the recipe though....I added onion and finished it off with a balsamic dressing...Yummy
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.
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.
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.
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.
Simple dish, yet tasty. I even cheated with whole canned beets and it was still really flavorful.
Excellent! I loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Bok Choy, Beet and Feta Salad
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 149
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