Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hr 5 mins
Servings:
3
Yield:
3 cups
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Place beets, 1 clove chopped garlic, and olive oil on a piece of heavy-duty aluminum foil; wrap foil around beets and garlic into a sealed packet.
Roast in the preheated oven until beets are easily pierced with a fork, 40 to 60 minutes. Cool until beets can be handled; rub with a paper towel to remove skins. Cut into 1/2-inch cubes; set aside.
Heat peanut oil and butter in a heavy skillet over medium-high heat. Add bok choy and remaning 3 cloves chopped garlic; cook and stir until bok choy is slightly softened but still crunchy, about 5 minutes. Off heat, stir in beets and feta; serve warm.
Nutrition Facts (per serving)
| 212 | Calories |
| 17g | Fat |
| 13g | Carbs |
| 6g | Protein |
