A fresh take on bok choy, this salad has a rich flavor with a clean finish.
4 small beets, trimmed with 1 inch of stem remaining
4 cloves garlic, chopped
1 tsp olive oil
3 small (baby) heads bok choy, chopped
2 tbsp peanut oil
1 1/2 tsp butter
1/3 cup crumbled feta
1. Preheat oven to 425. Place beets, 1/4 chopped garlic, and olive oil in an aluminum pouch on a baking sheet.
2. Roast beets in oven until tender, 40 minutes to 1 hour. Let cool just enough to easily handle and remove the skins (if desired – you can also peel the beets before roasting if preferred). Chop and set aside.
3. Heat peanut oil and butter in a heavy skillet over medium heat. Cook and stir bok choy and remaining garlic until boik choy is slightly tender but still crunchy. Remove from heat.
4. Stir beets and feta into bok choy mixture. Serve warm.