Warm Bok Choy, Beet and Feta Salad Recipe - Allrecipes.com
Warm Bok Choy, Beet and Feta Salad Recipe
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Warm Bok Choy, Beet and Feta Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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Directions

  1. 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. 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. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2009

Great idea!!! I did tweek the recipe though....I added onion and finished it off with a balsamic dressing...Yummy

 
Most Helpful Critical Review
Feb 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.

 

29 Ratings

Feb 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.

 
Feb 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.

 
Jun 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 :)

 
Apr 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.

 
Jun 12, 2009

Simple dish, yet tasty. I even cheated with whole canned beets and it was still really flavorful.

 
Jun 26, 2011

Excellent! I loved it.

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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