Bok Choy and Roasted Beet Salad

Ingredients

• Bok choy (4 cups, chopped)
• Roasted beets (2 cups, diced)
• Red onion (1/2 cup, thinly sliced)
• Feta cheese (1/2 cup, crumbled)
• Toasted almonds (1/4 cup, roughly chopped)
• Fresh cilantro (1/4 cup, loosely packed and chopped)
• Lemon juice (2 tablespoons)
• Olive oil (1/4 cup)
• Honey (1 tablespoon)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, freshly ground)

Instructions

1. 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.
2. 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.
3. 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.
4. Drizzle the dressing over the salad ingredients in the large bowl. Toss until everything is evenly coated.
5. Serve the salad immediately, perhaps with a side of crusty bread to compliment the salad's crunch and flavors. Enjoy!