Warm bok choy, beetroot and feta salad

    Warm bok choy, beetroot and feta salad

    13saves
    1hour


    33 people made this

    Straying from bok choy's usual Asian flair, this warm salad has a rich feta flavour. The bok choy provides a nice crunch while the beetroot keeps the tones earthy.

    Ingredients
    Serves: 3 

    • 1 bunch of beetroot, trimmed, leaving 2cm of stems attached
    • 4 cloves garlic, chopped,
    • 1 teaspoon olive oil
    • 1 bunch baby bok choy, chopped
    • 1 tablespoon peanut oil
    • 1 teaspoon butter
    • 1/3 cup crumbled feta cheese

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat an oven to 220 degrees C. Place the beetroot, 1 clove of chopped garlic and the olive oil on a piece of aluminum foil; fold the foil around the beetroots into a sealed packet.
    2. Roast in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beetroot cool just until they can be handled, then rub with a paper towel to remove skins. Chop into cubes; set aside.
    3. Heat the peanut oil and butter in a wok or frypan over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, a couple of minutes. Remove from heat; stir in the beetroot and the feta. Serve warm.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate