Warm Bok Choy, Beet, and Feta Salad Recipe

Ingredients

• 4 small beets, trimmed, leaving 1 inch of stems attached
• 4 cloves garlic, chopped, divided
• 1 teaspoon olive oil
• 3 heads baby bok choy, chopped
• 2 tablespoons peanut oil
• 1.5 teaspoons butter
• 0.33 cup crumbled feta cheese

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
2. Wrap beets, 1 clove of minced garlic, and olive oil in heavy-duty aluminum foil, creating a sealed packet.
3. Roast in the preheated oven for 40 to 60 minutes, or until beets are easily pierced with a fork. Let cool until you can handle them, then rub with a paper towel to remove the skins. Dice into 1/2-inch cubes and set aside.
4. Heat peanut oil and butter in a large skillet over medium-high heat. Add bok choy and the remaining 3 cloves of minced garlic. Cook, stirring frequently, until the bok choy is slightly tender but still crunchy, about 5 minutes. Remove from heat, stir in the beets and feta, and serve immediately while warm.

Nutrition

• Calories: 212 kcal
• Fat Content: 17 g
• Fiber Content: 4 g
• Sugar Content: 8 g
• Sodium Content: 334 mg
• Protein Content: 6 g
• Cholesterol Content: 20 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g