WARM BOK CHOY, BEET AND FETA SALAD
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.
Provided by snarkitty
Categories Salad Vegetable Salad Recipes
Time 1h5m
Yield 3
Number Of Ingredients 7
Steps:
- 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.
- 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 : Calories 211.7 calories, Carbohydrate 12.5 g, Cholesterol 20.2 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 333.7 mg, Sugar 7.8 g
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Hidayatullah Ullah Khan
[email protected]This salad was a disappointment. I expected it to be much better.
Ecole Pigier
[email protected]I'm glad I tried this salad, but I don't think I'll be making it again.
RANA RUNA
[email protected]I think this salad has the potential to be great, but it needs a few tweaks.
Brandi Cochran
[email protected]I would recommend this salad to others, but I would also suggest making some adjustments to the recipe.
John Leonard
[email protected]It's a good salad, but I've had better.
Haleigh Brown
[email protected]Overall, I found this salad to be just okay.
Morgan Toney
[email protected]This salad is a bit pricey for what you get.
Sindhi Game Tv
[email protected]I found the dressing to be a bit too sweet.
Smangaliso Vilakazi
[email protected]The beets were a bit undercooked for my liking.
yeoer
[email protected]This salad is a bit too oily for my taste.
Abel Mambasasa
[email protected]I'm definitely adding this salad to my regular rotation.
monir Ms
[email protected]This salad is a great way to get your daily dose of vegetables.
salin Prasai
[email protected]I love the earthy flavor of the beets and the peppery bite of the arugula.
Chapter Gaming
[email protected]The dressing is perfectly balanced, with just the right amount of sweetness and acidity.
Malik Hashmat
[email protected]This salad is so easy to make, yet it looks and tastes like something from a fancy restaurant.
waqar hashmi
[email protected]I love how versatile this salad is. You can easily swap out the bok choy for another leafy green, or add some roasted chickpeas for extra protein.
Martina Slankamenac
[email protected]I made this for a dinner party last weekend and it was a huge hit! Everyone raved about the flavors and textures.
Tiffany Coronna
[email protected]This warm beet salad is an absolute winner! The combination of roasted beets, wilted bok choy, tangy feta, and crunchy walnuts is simply delightful.