• 3servings
  • 45minutes
  • 212calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B9, B12, H, D, E
MineralsChromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 small beets, trimmed, leaving

  2. 1 inch of stems attached

  3. 4 cloves garlic, chopped, divided

  4. 1 teaspoon olive oil

  5. 3 heads baby bok choy, chopped

  6. 2 tablespoons peanut oil

  7. 1 1/2 teaspoons butter

  8. 1/3 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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