• 4 small beets, trimmed, leaving 1 inch of stems attached

  • 4 cloves garlic, chopped and divided

  • 1 tsp olive oil

  • 1 head Bok choy, chopped into ribbons

  • 2 TB peanut oil

  • 1 ½ tsp butter

  • 1/3 c. crumbled Feta cheese


  1. Preheat oven to 425 degrees. Place the beets, ¼ 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 the can be handled, then rub with 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 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.

Serves 3

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