Bok Choy, Beet and Feta Salad

From AllRecipes.com

Ingredients:

• 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

Directions:

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