Bok Choy Beet Salad… Bursting with the sweet-tart juiciness of tangerines, this decidedly citrussy salad is really easy to make…. and Ohh… It’s so very colorful and enticing as well!
Sometimes, you just make things on the fly… going with your instincts to use whatever is at hand, and the outcome turns out better than you ever expected! That’s exactly what happened with this salad! It looks beautiful and tastes Yum!
So…. I had some cooked beets in the refrigerator… and some Bok Choy that needed using up… As I was thinking about what I wanted to do with them, an idea popped up in my head…. I thought, why not make a Bok Choy Beet salad?
You might be thinking….. Hmmm… Where did that come from? Well, I’ve been experimenting with fun things I can do with Bok Choy… Along the way, I’ve discovered that chopped Bok Choy can nicely replace onions in some dishes… things I tried just because I felt like it!
Bok Choy Beet salad: Inspired by traditional Beetroot Koshimbir
I often make a traditional Maharashtrian Beetoot salad with tomatoes… and sometimes I also add onions to it. Taking inspiration from this classic salad that I’ve loved since childhood, I decided to make a similar Koshimbir with a twist… by adding Bok Choy.
As I was contemplating this idea, I spotted these glorious-looking tangerines in my fruit bowl…. Aha! Why not use tangy segments of tangerines instead of chopped tomatoes?
And there….That’s how this delightful Bok Choy Beet salad came into being! I absolutely count it as a success, and for sure, I’ll be making this one frequently!
BokChoy….. the BIG Fat One!
I’ve used Baby Bok Choy and Short Bok Choy for a long time, mostly in Asian-inspired dishes….soups, noodles, stir-fries and the like. More recently, though, I’ve been playing with its bigger, fatter cousin… the Big Fat Bok Choy!
Like other cruciferous vegetables (cabbage, broccoli, cauliflower, etc.), all of the many different varieties of Bok Choy are low in overall calories and quite rich in a number of essential micronutrients.
So…. Why just make Asian-style food with it? Why not try to incorporate it into foods from other culinary traditions? I love doing this…. Really gets my creative juices flowing!
Sometimes, I’m driven by pure necessity… I want to make a particular dish but am frustrated because some ingredient is hard to find. That’s when I ‘channel’ my Mom…. She never let such things stop her… If anything, she actually thrived on such challenges!
She would try to figure out what she might use instead and make that dish anyway. Sure, it wouldn’t taste exactly as the original, but as long as it tasted great, who really cares? When you’re really craving something, you’re ready to embrace even a ‘look-alike‘ version! At least, I am…
No Onion-Garlic Recipes
For quite a few years now, I’ve been on a quest…. to create ‘no-onion-garlic’ versions of recipes that traditionally use both ingredients.
Why? Lots of folks from the Indian diaspora prefer to not consume onion or garlic… some, because of their religious/cultural traditions, others because they simply find these unappealing. Also…. food made during most Hindu religious festivals does not contain onion or garlic.
Perhaps you might wonder why that is? Well… let’s just say this particular question would require a rather lengthy answer, one that is really beyond the realm of what this blog is about. Instead, I’d prefer to keep my focus on the actual ‘making’ of such foods.
Of course, lots and lots of ‘no onion-garlic” recipes already exist… So what? Why not create a few more? When you replace the onion in a particular recipe with something else, aren’t you actually creating a whole new dish? How can that not be fun?!
Sometimes, though, what starts as a simple ‘replace this with this’ approach, leads to something totally new…. and utterly delicious! That’s exactly what happened with this Bok Choy Beet Salad!
The Bok Choy gives this salad a very unique, mildly peppery, ‘mustard’-like flavor profile. It is balanced and complemented beautifully by the sweet and earthy beets and the tart-sweet tangerines. And of course, the fact that it all looks gloriously beautiful is ‘icing on the cake’!
Beet – Sweet, healthy and beautiful too!
Beet – Oh so sweet and pretty…. and it’s healthy too?! What’s not to love?!
Loaded with antioxidants and fiber, beets boost the nutritional value of any dish you add it to. Best of all, they’re pretty easy to work with too… just cook, peel and eat!
Add it to a salad…. or just serve it on the side, sprinkled with salt and pepper…. Of course, you can make lots of fancy and some rather labor-intensive dishes with it too. There are so many delightful options, from all over the world, to pick from – soup, snacks, entrees, drinks… and Yesss.. even desserts!
More beet recipes and Bok Choy ones too….
Do you like beets? Do you want to try some more recipes that have this beautiful and nutritious vegetable?
Here are a couple super-simple salad recipes you might want to try…
- Beetroot Koshimbir – with tomatoes and peanuts… Indian-style salad from Maharashtra
- Beets and Broccoli with Baby Spinach – nutrient-loaded and so very pretty
And here’s a pretty pink fruit custard that gets its color from beets….
- Pretty Pink Fruit Custard – egg-free and gluten-free, the pretty pink color is natural… from beets!
And how about some fun Bok Choy recipes as well? Check these out…
- Bok Choy Soup – with steel-cut oats and Ajvar; warm & comforting, banish those cold weather blues!
- Noodles with Bok Choy – with spicy Asian-style flavors.. such a ‘yummy-in-my-tummy’ meal!
Do leave reviews and star ratings… Thanks!
And…. Do stay tuned for more beet recipes that are coming: soup… stir-fry…. and more!
Pressure-cook beets: ‘pot-in-pot’ method
How to cook beets? Lots of folks like to roast beets in the over, long and slow… for about 40 min or so. While I love roasted beets, I usually prefer to pressure-cook them….. they’re done in a fraction of that time: 8-10 min tops!
Plus…. the significantly shorter cooking time means less loss of nutrients… and of course, it is energy saving as well! If you don’t have a pressure-cooker yet… I urge you to get one soon!
To allow faster cooking and easy release of steam as the beets cook in the pressure cooker, I make a few shallow cuts on the surface of each beet. Then I put them in a small bowl, add a splash of water and place the bowl on a rack in the main cooking pot of the pressure cooker. I add a cup or so of water to the main pot to generate the steam that builds up the pressure and start cooking. This ‘pot-in-pot’ cooking technique, similar to pressure steaming, is perfect when you want to control how much water you add to your food.
Peeling cooked beets
When the beets are well-cooked, you can easily rub off the somewhat rough skin (peel). I love how smooth and glossy peeled beets look and feel…. Yeah… I can never resist running my fingers over the smooth surface of the beets before I start cutting them up! Why not savor these simple pleasures?
If the skin is a bit stubborn, though, and doesn’t rub off easily, you can always use a peeler or a paring knife… But then, of course, the surface wouldn’t be glossy…. Oh well!
Of course, beets create a pink mess everywhere…. your fingers, the counter, the cutting board…. But the deep pink-red pigment in it washes away pretty easily. Your fingertips might still be stained pink for a little while, but that’s part of its charm too, I think!
Tangerines….
Special Diets
This BokChoy Beet Salad is vegetarian, vegan, gluten-free, soy-free and sesame-free. To make it nut-free, swap out the peanuts and add coarsely chopped pumpkin seeds or sunflower seeds instead. This salad does not have onion or garlic, which means it is also suitable for a religious festival feast.
Make this gorgeous looking salad for your friends and family… Watch it ‘vanish’…. as folks go back for seconds and thirds…. And maybe someone will even grab a piece of fresh bread…. to sop up the last of the tasty juices left behind in the empty bowl! After all… Why waste even a single drop of such Yumminess?
Do leave a review and star rating… many thanks!
Enjoy!
BokChoy Beet Salad: Citrussy and Easy to Make
Equipment
- Microwave oven preferred for cooking Bok Choy
- Pressure cooker preferred for cooking beets fast; if not available, you can cook them on the stove-top – it will take much longer. See Recipe Notes for details
- Pressure cooker insert container for cooking beets by 'pot-in-pot' method; container must fit comfortably inside the main pressure cooker pot
- Rack / trivet to place inside the pressure cooker pot for for cooking beets by 'pot-in-pot' method
Ingredients
- 1 1/2 cups Beets: cooked, peeled and diced small about 2 small-medium beets
- 1 cup Bok Choy: white fleshy leaf-stalk – diced small about 3-4 large stalks- cut away the green tops and chop them separately
- 1/2 cup Bok Choy: Green leafy tops – chopped
- 1 1/2 cup Tangerine segments – cut into bite sized pieces about 3 small tangerines / tangelos; if not available use another variety of orange
- 1/4 cup Cilantro (Fresh Coriander leaves) – chopped
- 2 tbsp Roasted Peanuts: crushed to coarse powder for nutfree option – use coarsely crushed pumpkin/sunflower seeds or use 1 tbsp Hemp seeds
- 1/2 tsp Green Chilli pepper – sliced thinly or chopped finely Serrano. or other spicy pepper – adjust amount as per spiciness peferred
- 1 tsp Sugar or Honey if you want it a bit sweeter, add up to 1 tsp more
- 1/4 tsp Salt add a teeny bit more (1/16 tsp) if you like
- 1 tsp Fresh Lime/Lemon Juice fresh is best; if not available, OK to use bottled juice
- 2 tsp Balsamic Vinegar if not available, use apple cider vinegar, or add 1 tsp extra fresh lime/lemon juice
- 1 tsp Cumin Powder
- 1 tsp Extra Virgin Olive Oil if not available, use another high quality salad oil – preferably cold pressed – avocado, sesame, almond, walnut etc.
Instructions
Pressure cook the beets
- Prepare the pressure cooker for 'pot-in-pot' cooking:Place a rack/trivet inside the pressure cooker pot. Add 1 1/2-2 cups water- the water should barely cover the rack/trivet
- Wash the beets thoroughly. Make a deep cut with a knife. Place in small bowl that fits inside the pressure cooker pot.Place this bowl on the rack inside the pressure cooker. Splash about 2 tbsp water into the bowl.Close the lid and cook at full pressure for 10 min.Instant Pot: Set the timer for 10 minStove-top Pressure cooker: Wait for pressure to build up (hissing or 1 whistle), then turn heat to low-medium, then cook for 10 min. Move Pressure cooker away from the stove – this will allow pressure to be released faster.
Meanwhile, Prep the Bok Choy
- From the large head of Bok Choy, cut off 2-3 leaves from the base. Rinse thoroughly under running water, checking crevices for hidden dirt/sand.
- Cut away the green leafy part from the white fleshy stalks. Then chop/dice the fleshy stalks.
- Separately, chop the leafy greens.
- Place the chopped Bok Choy stalks in a microwave safe bowl; Microwave on Hi for 1 min. Notice that they will become translucent after cooking
- Add the chopped green leafy tops on top of the partially cooked stalks and microwave on Hi for 30 seconds.
- The leaves wilt and develop a bright green color.Set aside to cool.
Prep the other ingredients
- Peel the tangerine . Separate the segments and cut them into about 1/2 inch pieces.
- Rinse and chop the cilantro.
- Finely slice/chop the green chilli.
- Grind roasted peanuts to a coarse powder.
- Coarsely crushed roasted peanuts.
Prep the cooked beets
- After pressure is released naturally, remove the bowl of cooked beets from the pressure cooker. Allow beets to cool for a few min.
- Peel the beets: the skin rubs of quite easily, revealing a glossy shiny surface underneath.Note: If it doesn't seem to rub off easily, use a peeler; this will leave the surface a bit rough, rather than the glossy surface you get when you rub the peel off with your fingers.
- Chop the beets: small-medium dice – about 1/4 inch (1/2 cm) cubes.How to do this:1. Slice the beets – 1/4 in ( 1/2 cm) thickness. 2. Cut each slice into 1/4 inch (1/2 cm) strips. 3. Then cut each of the strips into 1/4 inch (1/2 cm) pieces
Assemble the salad
- Gently stir the cooled cooked Bok Choy stalks and leafy tops.The Bok Choy volume reduces quite a bit during cooking: it will now measure about a heaped 1 cup: its texture is tender crisp
- Transfer the diced beets and cooked Bok Choy to a medium large mixing bowl.Do NOT mix until ready to serve!
- Add the orange segments, cilantro, crushed peanuts, green chilli, cumin powder, salt and sugar. Do NOT mix until ready to serve!
- Just before you're ready to serve the salad:Drizzle the olive oil (if using) and Balsamic vinegar.Add 1 tsp freshly squeezed lime/lemon juice. Mix quickly and serve immediately!Note: The beets immediately release their dark pink juice which coats all the ingredients very fast.
- Serve this refreshing and colorful side with any meal, from any culinary tradition.Shown here with a simple Indian-style Rice-Dal meal. You could also serve it as a side with Pasta, Sandwiches, Quesadillas, etc. You can also serve it on a bed of lettuce if you like.
- Enjoy!
Notes
Cooking beets without pressure cooker:
Note: Large beets take much longer to cook, so select small beets, if possible.- Rinse beets thoroughly to remove residual dirt.
- Bring 1 cup water to a boil in a medium, heavy bottom saucepan.
- Add whole beets, cover and simmer for about 20-25 min.
- Check periodically to make sure the pot is not running ‘dry’ at the bottom – add a little hot water as needed (1/4 cup or so at a time)
- Check with a fork inserted into the flesh to see if they are soft and fully cooked.
- Remove beets from the cooking water to a plate and allow to cool for a few minutes.
- Do not discard the dark red cooking water – it has good nutrients and tastes pretty good – you can just drink it up! You can squeeze some lime juice into it to enhance its flavor.
- Peel the beets after they cool to room temperature.
- Continue further as directed in the recipe.
No microwave oven ?
No worries.. Cook the Bok Choy in a small frying pan on the stove-top.- Transfer the chopped Bok Choy fleshy stalks to a small 8 inch/20 cm.frying pan.
- Splash 2 tbsp water over it
- Cover and cook on Hi for 2-3 min.
- Remove cover and allow the residual water to dry out.
- Add the chopped leafy green tops, stir to mix, and cook for 30 seconds, uncovered.
- Turn heat off, cover and set aside for 2 min.
- Remove cover and allow to cool to room temp.
- Use as directed in the Recipe Instructions.
Advance Prep:
If you’re planning to serve this salad for a large party, here are some things you can do up to about a day in advance, so you’re not rushing around at the last minute!- Prep the Bok Choy:
- chop fleshy stalks and leafy green tops
- refrigerate in separate containers
- do NOT microwave in advance
- chop fleshy stalks and leafy green tops
- Prep the beets:
- Cook the beets
- Peel and dice the beets
- refrigerate in a lidded glass/ceramic container
- Roast and grind the peanuts to a coarse powder
- Store in a lidded jar in a cool dry spot in your pantry
- Good for 3-4 weeks, possibly longer
Storing Leftovers:
Ideally, make only what you can finish during the meal you serve it. If you do have leftover salad, store it in a lidded glass/ceramic container. I do not recommend storig in a plastic container.- Use within 1-2 days
- Note:
- The salad will not have the bright contrasting colors of the fresh salad because the beet juices coat everything pink.
- It will be a bit wilted overall, but will still taste very good.
Love salads! Such a nutritious and tasty dish! Will definitely make this one! 🫶🏻
Thanks for your review and star rating, Ashwini! 🙂
I bet you will love how it ‘looks’ just as much as its taste! Sometimes, photographs cannot quite capture all that the human eye perceives…. Just looking at this salad lifts my spirits!
That look so tasty! It´s a few been decades since I ate beets. I wonder if Bok Choy is available here. I loved the cilantro /tangerine combination;. No garlic is a maybe, but no onion? I´ve so much to learn! : D
Thanks, Marco! 🙂
Yes, ‘no-onion-no-garlic’ is not at all uncommon in India… and Yes, I agree that there is so much that we don’t know and have much to learn!
I also find it fun to know more about the pretty pink color of beets… from the betalains in the beets – interesting how its chemical structure contributes to its color!
If you can’t find Bok Choy, just use onions…. or a combination of onions and jicama…. or a combination of onions and a bit of chopped cabbage (Bok Choy belongs to the cabbage family)