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