The bok choi and beets are cooked in this warm salad. You can also make it as a raw salad. Chop up the choi and beets to your preferences, toss with your choice of dressing (there are many choi salad and other salad dressings on our recipe blog) and add the herbs and feta. Golden beets are awesome here.
3 or 4 beets (depending on size)
2 T vegetable oil or butter, or a combination
6 c or so chopped bok choi, both stems and leaves, stems kept separate
2 – 3 cloves garlic, minced or sliced
salt and pepper, to taste
2 T chopped fresh herb
1/3 c crumbled feta cheese; or goat cheese, or blue cheese
1. Preheat oven to 400°F. Wrap beets in a sheet of aluminum foil, place on a baking sheet and bake until they can be easily pierced with a fork, about 45 minutes, depending on size. Or, put in a covered baking dish along with a splash of water and bake until done.
2. Remove from oven and let cool. Peel the beets or not. Chop into cubes or slices. Set aside.
3. Once the beets are ready, heat the oil in a large skillet. Add the choi stems and garlic, and sauté for a couple of minutes. Add the choi leaves and continue cooking for a few more minutes, perhaps 5 minutes total cooking time. You want the stems to still have some crunch.
4. Add the beets, salt, and pepper, stirring to combine. Cook another minute, until the beets are heated through. Stir in feta, remove from heat and serve.