Teresa's Recipes
Bok Choy and Roasted Beet Salad
This vibrant, color-packed salad brings together the irresistible crunch of fresh bok choy with the earthy sweetness of oven-roasted beets. Tossed with a tangy lemon-honey dressing and topped with crumbled feta cheese and toasted almonds, this salad is a flavor and texture powerhouse. Originating from East Asia, this salad is a delightful fusion of flavors that will take your taste buds on a delectable journey.
Ingredients
- 4 cups, chopped Bok choy
- 2 cups, diced Roasted beets
- 1/2 cup, thinly sliced Red onion
- 1/2 cup, crumbled Feta cheese
- 1/4 cup, roughly chopped Toasted almonds
- 1/4 cup, loosely packed and chopped Fresh cilantro
- 2 tablespoons Lemon juice
- 1/4 cup Olive oil
- 1 tablespoon Honey
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, freshly ground Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 250
- Fat: 15g
- Carbs: 20g
- Protein: 8g
- Sodium: 400mg
- Sugar: 10g
Instructions
- Preheat the oven to 400°F (200°C). Wrap beets in aluminum foil and place on a baking sheet. Roast in the oven until tender, about 60 minutes. Once cool, peel and dice the beets.
- In a large bowl, combine the chopped bok choy, diced roasted beets, thinly sliced red onion, crumbled feta cheese, roughly chopped toasted almonds, and chopped cilantro.
- In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and freshly ground black pepper until well combined to create your dressing.
- Drizzle the dressing over the salad ingredients in the large bowl. Toss until everything is evenly coated.
- Serve the salad immediately, perhaps with a side of crusty bread to compliment the salad's crunch and flavors. Enjoy!