Warm Bok Choy, Beet and Feta Salad

Warm Bok Choy, Beet and Feta Salad

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"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

1 h 5 m servings 212 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

21
  1. 32 Ratings

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Most helpful positive review

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

Most helpful critical review

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.

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

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 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 coo...

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.

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 a...

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

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!

Excellent! I loved it.

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