Best 2 Warm Bok Choy Beet And Feta Salad Recipes

Indulge in a delightful culinary journey with our Warm Bok Choy, Beet, and Feta Salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad showcases the earthy sweetness of roasted beets, the crisp texture of sautéed bok choy, and the tangy creaminess of crumbled feta cheese. Drizzled with a zesty honey-lemon dressing, each bite offers a harmonious blend of sweet, savory, and tangy notes. Accompanying this main recipe, you'll also discover variations that cater to different dietary preferences, including a vegan alternative and a protein-packed version with grilled chicken. With its vibrant colors and irresistible flavors, this salad promises a delightful dining experience.

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WARM BOK CHOY, BEET AND FETA SALAD

Warm Bok Choy, Beet and Feta Salad image

Straying from bok choy's usual Asian flair, this lovely bright pink salad has a rich feta flavor with a fresh clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor.

Provided by snarkitty

Categories Salad Vegetable Salad Recipes

Time 1h5m

Yield 3

Number Of Ingredients 7

Ingredients

4 small beets, trimmed, leaving 1 inch of stems attached
4 cloves garlic, chopped, divided
1 teaspoon olive oil
3 heads baby bok choy, chopped
2 tablespoons peanut oil
1 ½ teaspoons butter
⅓ cup crumbled feta cheese

Steps:

Preheat an oven to 425 degrees F (220 degrees 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 easily pierced with a 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.
Heat the peanut oil and butter 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 the feta. Serve warm.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 12.5 g, Cholesterol 20.2 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 333.7 mg, Sugar 7.8 g

ROASTED BEETS WITH FETA

Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

Tips:

For the best flavor, use fresh, young bok choy and beets.
If you can't find golden beets, you can use regular red beets. Just peel and chop them before roasting.
To save time, you can roast the beets ahead of time and store them in the refrigerator for up to 3 days.
When roasting the beets, wrap them in foil to prevent them from drying out.
Be careful not to overcook the bok choy, as it will become tough.
If you don't have feta cheese, you can use crumbled goat cheese or blue cheese instead.
Serve the salad warm, topped with a drizzle of olive oil and a sprinkle of black pepper.

Conclusion:

This warm bok choy, beet, and feta salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The combination of sweet beets, crunchy bok choy, and salty feta cheese is sure to please everyone at your table.