• 4 small beets, trimmed, leaving 1 inch of stems attached
  • 4 cloves garlic, chopped
  • 1 tsp olive oil
  • 1 head bok choy
  • 2 TB peanut oil
  • 1 ½ tsp butter
  • 1/3 c. crumbed feta cheese


  1. Preheat the oven to 425 degrees. Place the beets, one quarter 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 the 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” 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 4 minutes. Remove from heat; stir in the beets and the feta. Serve warm.

Serves 4


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