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Warm Bok Choy, Beet and Feta Salad
- 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
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|Serving Size 1/3 of a recipe|
|Amount Per Serving|
|Total Fat 16.5g|
|Saturated Fat 5.6g|
|Total Carbohydrate 12.5g|
|Dietary Fiber 3.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|