Roast Beetroot, Pak Choi and Feta Salad

    1 hour

    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.

    31 people made this

    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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    Reviews in English (22)


    Great idea!!! I did tweek the recipe though....I added onion and finished it off with a balsamic dressing...Yummy  -  06 May 2009  (Review from Allrecipes US | Canada)


    Loved this warm salad! I didn't have peanut oil so I used sesame oil instead and it was very good. Will try it again with a little less oil/butter to Save on calories.  -  17 Feb 2011  (Review from Allrecipes US | Canada)


    Great way to use beets and bok choy. Also very pretty. I used mini bok choy and garnished the dish with the cut off ends - they looked like flowers.  -  02 Feb 2010  (Review from Allrecipes US | Canada)