Warm Bok Choy, Beet and Feta Salad

Warm Bok Choy, Beet and Feta Salad

This striking flavor combination of sharp feta, sweet beets and crunchy bok choy is a treat, but so good for you as well.  I actually came upon this recipe after reading about the White House garden, and President Obama's apparent aversion to beets.  I've never really had an aversion to any food, but certainly never cooked much with beets.  So this is me, "giving beets a chance,"   as so many were prompted to encourage our dear president.

Tools needed: 
heavy skillet, aluminum foil
1 hour
4 small beets, trimmed, leaving 1 inch of stems attached
4 cloves garlic
1 teaspoon olive oil
3 heads baby bok choy, chopped
2 tablespoons sesame oil
1/3 cup crumbled feta cheese
  1.  Preheat an oven to 425 degrees.  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.
  2. Roast beets in the preheated oven until easily pierced with 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.
  3. Heat the sesame oil 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 feta.  Serve warm.




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