Warm bok choy, beetroot and feta salad

Warm bok choy, beetroot and feta salad


32 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.


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

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.

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