Warm Bok Choy, Beet and Feta Salad The Best Recipes

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Warm Bok Choy, Beet and Feta Salad

"Straying from bok choy's typical Asian flair, this adorable shiny pink salad has a wealthy feta taste with a clean easy finish. The bok choy provides a pleasing crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor."

Ingredients :

• 4 small beets, trimmed, leaving 1 inch of stems attached
• four cloves garlic, chopped, divided
• 1 teaspoon olive oil
• three heads baby bok choy, chopped
• 2 tablespoons peanut oil
• 1 half of teaspoons butter
• 1/three cup crumbled feta cheese

Instructions :

Prep : 15M	Cook : 3M	Ready in : 1H5M

• Preheat an oven to 425 ranges F (220 tiers 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 without difficulty pierced with a fork, forty minutes to 1 hour. Let beets cool simply until they may be handled, then rub with a paper towel to get rid of skins. Chop into half-inch cubes; set aside.
• Heat the peanut oil and butter in a heavy skillet over medium-excessive heat. Cook and stir bok choy and the ultimate garlic collectively until bok choy is barely softened but nonetheless crunchy, about 5 minutes. Remove from heat; stir inside the beets and the feta. Serve heat.

Notes :

• Reynolds® Aluminum foil can be used to hold meals wet, prepare dinner it calmly, and make smooth-up easier.

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