Warm Bok Choy and Feta Salad

 Ingredients

4 small beets, trimmed, leaving 1 inch of stems attached
4 cloves garlic, chopped, divided
1 teaspoon olive oil
3 heads baby bok choy, chopped
2 tablespoons peanut oil
1 1/2 teaspoons butter
1/3 cup crumbled feta cheese

 Directions

Preheat an oven to 425 degrees F (220 degrees C). Place the beets,  1/4 of the chopped garlic, and the olive oil on a piece of heavy  aluminum foil; fold the foil around the beets into a sealed packet. 

Roast beets in the preheated oven until easily pierced with a fork,  40 minutes to 1 hour. Let beets cool just until they can be handled,  then rub with a paper towel to remove skins. Chop into 1/2-inch cubes;  set aside. 

Heat the peanut oil and butter in a heavy skillet over medium-high  heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove  from heat; stir in the beets and the feta. Serve warm.

 Courtesy of www.allrecipes.com