Roast Beetroot, Pak Choi and Feta Salad

Roast Beetroot, Pak Choi and Feta Salad


31 people made this

About this recipe: This is a delicious warm salad, which is simple to make and tastes fantastic. Sauteed pak choi is tossed with roasted beetroots and feta cheese.


Serves: 3 

  • 4 small beetroots, trimmed, leaving 2.5cm of stems attached
  • 4 cloves garlic, chopped, divided
  • 1 teaspoon olive oil
  • 3 heads baby pak choi, chopped
  • 2 tablespoons groundnut oil
  • 1 1/2 teaspoons butter
  • 50g crumbled feta cheese

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat an oven to 220 C / Gas 7. Place the beetroots, 1/4 of the chopped garlic and the olive oil on a piece of heavy foil; fold the foil around the beetroots into a sealed packet.
  2. Roast beetroots in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beetroots cool just until they can be handled, then rub with a kitchen towel to remove skins. Chop into 1.25cm cubes; set aside.
  3. Heat the groundnut oil and butter in a heavy frying pan over medium-high heat. Cook and stir pak choi and the remaining garlic together until pak choi is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beetroots and the feta. Serve warm.

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