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

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
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr 5 mins


  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.
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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.

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 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 :)

Jun 12, 2009

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

Jun 06, 2013

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!


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  • 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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