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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
- 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
- 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!
Dietary Information
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
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