Warm bok choy, beetroot and feta salad

    1 hour

    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.

    37 people made this

    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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    Reviews in English (22)


    Great idea!!! I did tweek the recipe though....I added onion and finished it off with a balsamic dressing...Yummy  -  06 May 2009  (Review from Allrecipes USA and Canada)


    Loved this warm salad! I didn't have peanut oil so I used sesame oil instead and it was very good. Will try it again with a little less oil/butter to Save on calories.  -  17 Feb 2011  (Review from Allrecipes USA and Canada)


    Great way to use beets and bok choy. Also very pretty. I used mini bok choy and garnished the dish with the cut off ends - they looked like flowers.  -  02 Feb 2010  (Review from Allrecipes USA and Canada)