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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.26 Kcal (876 kJ) | ||
| Calories from fat | 146.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.25g | 25% | |
|---|---|---|---|
| Cholesterol | 19.77mg | 7% | |
| Sodium | 270.36mg | 11% | |
| Potassium | 382.17mg | 8% | |
| Total Carbs | 12.91g | 4% | |
| Sugars | 8.35g | 33% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 4.76g | 10% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 106.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 146.3 Kcal (613 kJ) | ||
| Calories from fat | 102.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.36g | 25% | |
|---|---|---|---|
| Cholesterol | 13.82mg | 7% | |
| Sodium | 189.02mg | 11% | |
| Potassium | 267.19mg | 8% | |
| Total Carbs | 9.03g | 4% | |
| Sugars | 5.84g | 33% | |
| Dietary Fiber | 2.35g | 13% | |
| Protein | 3.33g | 10% | |
| Vitamin C | 4.7mg | 11% | |
| Iron | 0.9mg | 7% | |
| Calcium | 74.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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