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Roast Beetroot, Pak Choi and Feta Salad recipe

Roast Beetroot, Pak Choi and Feta Salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Beetroot salad

This is a delicious warm salad, which is simple to make and tastes fantastic. Sauteed pak choi is tossed with roasted beetroots and feta cheese.

31 people made this

IngredientsServes: 3

  • 4 small beetroots, trimmed, leaving 2.5cm of stems attached
  • 4 cloves garlic, chopped, divided
  • 1 teaspoon olive oil
  • 3 heads baby pak choi, chopped
  • 2 tablespoons groundnut oil
  • 1 1/2 teaspoons butter
  • 50g crumbled feta cheese

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat an oven to 220 C / Gas 7. Place the beetroots, 1/4 of the chopped garlic and the olive oil on a piece of heavy foil; fold the foil around the beetroots into a sealed packet.
  2. Roast beetroots in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beetroots cool just until they can be handled, then rub with a kitchen towel to remove skins. Chop into 1.25cm cubes; set aside.
  3. Heat the groundnut oil and butter in a heavy frying pan over medium-high heat. Cook and stir pak choi and the remaining garlic together until pak choi is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beetroots and the feta. Serve warm.

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Reviews & ratingsAverage global rating:(33)

Reviews in English (22)

by Rtgekg

Loved this warm salad! I didn't have peanut oil so I used sesame oil instead and it was very good. Will try it again with a little less oil/butter to Save on calories.-17 Feb 2011

by Elisabeth

Great way to use beets and bok choy. Also very pretty. I used mini bok choy and garnished the dish with the cut off ends - they looked like flowers.-02 Feb 2010

Preparation info

I grew up in South Africa, where I got to love sweetish carbs like pumpkin, corn-on-the-cob, butternut and sweet potato. This salad combines the earthy smokiness of griddled sweet potato, familiar to me from childhood barbecues, with a later love of Far Eastern flavours of ginger, chilli and soy. Pak choi (or bok choy) is available as a big white Chinese cabbage, or as small greener plants, usually served in stir-fries. I think the small ones have slightly more flavour but, to be honest, neither have much – you could just as well use English white cabbage.


Pak choy is also referred to as Shanghai bok choy. It has light-green, spoon-shaped leaves and pale yellow-green stalks. You will also find baby pak choy which is smaller and much more tender.

Bok Choy literally means “white vegetable” in Cantonese. It has leaves that are dark-green, tender and crisp, while the stalks are white, crunchy, firm and juicy. It has a mild flavour similar to chard.

So, the difference is that pak choy has light green leaves and stalks while bok choy has white stalks and darker green leaves.

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Recipe notes by Nicola Wilkinson

September sees the UK burst with beautiful fruits and vegetables. I wanted to create a recipe that showcases the wonderfully colourful palette of this month’s vegetables and which has the taste of both summer and autumn during this time of seasonal transition. I think the warmth of the roasted veg is autumn in feeling, whilst the freshness of the feta cheese and lemon thyme are a lovely nod to the outgoing summer. Enjoy.

To explore September’s seasonal bounty try using the following this month: Tomatoes, courgettes, beetroot, peppers, aubergine, carrots, kale, wild mushrooms, lettuce and salad leaves, artichoke, butternut squash, chillies, pak choi, radishes, watercress, rocket, fennel, kohlrabi, leeks, cauliflower, runner beans, peas, sweetcorn, apples, blackberries, cherries, damsons, redcurrants, blackberries, pears, plums, raspberries, and many more!

Tom Kerridge: hearty salad recipes to celebrate summer crops

When nature’s larder is bursting with ripe produce, Tom Kerridge goes for the pick of the crop Credit: Haarala Hamilton

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A s a chef, there is nothing I look forward to more than a change in the season. We are so lucky in this country that each is so defined (even if the odd, unexpected heatwave might make us think otherwise), and our British-grown ingredients change with each quarter.

Buying ripe tomatoes, courgettes and perky radishes as well as other stunning summer leaves and fruit in the peak of the season is a real thrill, especially when you can get your hands on the first crop.

The way we use vegetables at The Hand and Flowers is inspired by the quality of the crop. The farmers do such a brilliant job growing them the very least we can do is treat them with a little bit of love and respect.

M y salads this week star some of my much-loved summer produce – vibrant in colour and taste, and incredibly versatile, not least the marinated and lightly grilled courgettes which are given a lead role with hot-smoked salmon.

Whether you marinate, pickle or even bring out the blowtorch to finish off a dish (one of my favourite ways of cooking, which even works for salads too), there are plenty of ways to celebrate the best of the season.

I look forward to sharing my ideas with you in my new Telegraph column, and serving up food that I really hope you enjoy making and sharing as much as I do.

Smoked paprika pork chop salad with chicory, pine nuts and spinach

A mix of sweet and bitter flavours, and crunchy textures that are perfect for a hot summer’s day. The meat could also be cooked on the BBQ.

Roast Beetroot, Greens, Labneh and Cumin

"Beetroots are plentiful and sweet at this time of year. I love eating them with cumin and yoghurt, so I created this recipe to combine those flavours in a salad. It is really easy to make your own labneh. Simply strain thick, full fat yoghurt in a piece of cheese cloth or in a tea towel. Tie a knot around the top of the cloth and tie it up to let the whey drain away. Leave overnight. In the morning you will be left with a soft curd type cheese."

Waste not: Put a bowl under the labneh as it strains and keep the whey as a drink or lassi. Add a spoon of the labneh back into the whey and stir. Its lovely with a little pinch of salt and cumin or if you prefer a pinch of sugar. If you’re feeling really exotic, blend with a mango.


  • 3 medium beetroots, peeled and cut into wedges
  • 2 pak choi or any greens, trimmed and cut in two
  • 1 clove garlic, peeled and sliced
  • 1 tbsp sesame seeds, toasted
  • 200g full fat yoghurt, strained the day before to make labneh
  • A pinch or two of cumin, toasted
  • Olive oil Lemon, zested and squeezed


First roast the beetroot in the oven. Toss the wedges in olive oil, salt and pepper, cover with foil and pop in the oven. After half an hour, remove the foil to allow them to take on a little colour. After another 20 minutes or so the beetroot should be soft. Allow to cool.

Sear the pak choi in a wok or frying pan for just a minute, then add the garlic, a squeeze of lemon and a little seasoning. Remove from the heat.

Season the labneh with a squeeze of lemon, a teaspoon of lemon zest, olive oil, salt, pepper and a little cumin. Adjusting to taste.

Combine the beetroot and pak choi, add the rest of the lemon zest and adjust the seasoning. Spoon onto a serving plate.

Place spoonfuls of labneh among the beetroot. To finish sprinkle sesame seeds and cumin over the top.

Roasted Bok Choy

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

Nutrition Facts
Servings: 2
Amount per serving
Calories 183
% Daily Value*
Total Fat 17g 21%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 497mg 22%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 4g
Vitamin C 44mg 221%
Calcium 180mg 14%
Iron 2mg 13%
Potassium 691mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

From the same family as broccoli and cauliflower, bok choy is an Asian variety of cabbage, but it is different in shape than the cabbages used to make slaws and salads. The tender leafy greens at the top are a stark contrast to the thick stalks, providing a balance of taste and texture. You can use it raw in salads, swapping in the stems in place of celery, add it to stir-fries, grill it, or roast it such as in our flavorful recipe. For our recipe, we use baby bok choy, smaller in size and very tender, but if all you can find is regular bok choy, the result will be equally flavorful, although it might need a couple of extra minutes in the oven as the stalks are tougher.

Bok choy is packed with nutrition including good amounts of folate, betacarotene, vitamin C and K, calcium, and magnesium. But what makes bok choy a nutritional powerhouse is the presence of selenium, a mineral not usually found in fruits and vegetables. Selenium helps detoxify your body and has anti-inflammatory components  .

For this easy and tasty roasted bok choy, all you need are a few ingredients and 8 minutes in a very hot oven. While it’s roasting, a homemade Asian-inspired vinaigrette comes together quickly with sesame oil, soy sauce, red wine vinegar, pepper, and a touch of sugar. You can swap in maple syrup for a refined sugar-free option and use tamari in place of soy sauce to keep it gluten free. Once it comes out of the oven, the dressing is drizzled over the top. Beautiful as a side dish, it can also be the base of a healthy lunch just topped with the protein of your choice.

500g beetroot (with tops if possible)
mild olive oil
salt and pepper
1 bulb of garlic, separated into individual cloves
250g leafy greens (if you don’t have beetroot tops)
finely grated zest and juice of 1 lemon
extra virgin olive oil
200g labneh (recipe above) or thick natural yoghurt
2 ripe nectarines, stoned and sliced into wedges
1 tsp cumin seeds, toasted and crushed (plus some whole seeds for garnish)
1 tbsp sesame seeds, toasted

Preheat oven to 180°C / gas mark 4.

Remove the leaves from the beetroot and reserve. Wash the beetroot and cut into wedges around 3cm thick. Toss in olive oil and season. Place them in a baking tray and cover with foil. Bake in the oven for 30 minutes.

Remove the foil and add the garlic cloves (still in their skins). Keep back one clove for later. Return to the oven for another 20 minutes until the beetroot is tender and slightly caramelised and the garlic is soft.

Peel and thinly slice the remaining garlic clove.

Saute the beetroot tops (or whatever greens you are using) in a glug of olive oil for a couple of minutes. Add the sliced garlic and a squeeze of lemon juice, and season.

Season the labneh with a little lemon juice, 1 tsp of the lemon zest, a drizzle of extra virgin olive oil, cumin and salt and pepper.

Combine the roast beetroot, garlic cloves, greens and nectarines and add the remaining lemon zest. Spoon into a large serving dish. Dot large spoonfuls of the labneh across the vegetables and sprinkle with sesame and cumin seeds.

Watch the video: Easy Greek Salad recipe, super healthy and delicious, how to cook. (May 2022).