warm bok choy, beet and feta salad

Ingredients

• Servings: 3
• 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 1/2 teaspoons butter
• 1/3 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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.