Warm Bok Choy, Beet and Feta Salad Best Dishes

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Warm Bok Choy, Beet and Feta Salad

"Straying from bok choy's typical Asian flair, this lovely vivid pink salad has a wealthy feta taste with a fresh smooth end. The bok choy presents a pleasing crunch at the same time as the beets maintain the tones earthy, with the feta and garlic to sharpen the flavor."

Ingredients :

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

Instructions :

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

• Preheat an oven to 425 stages F (220 levels C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a bit of heavy aluminum foil; fold the foil around the beets into a sealed packet.
• Roast beets within the preheated oven till easily pierced with a fork, forty mins to at least one hour. Let beets cool simply till they can be handled, then rub with a paper towel to eliminate skins. Chop into 1/2-inch cubes; set aside.
• Heat the peanut oil and butter in a heavy skillet over medium-high warmth. Cook and stir bok choy and the final garlic collectively until bok choy is barely softened however nevertheless crunchy, about 5 minutes. Remove from heat; stir within the beets and the feta. Serve heat.

Notes :

• Reynolds® Aluminum foil may be used to preserve food wet, cook dinner it lightly, and make easy-up easier.

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