Ultimate Cottage Cheese and Beet Salad
This Cottage Cheese and Beet Salad is a perfect harmony of creamy cottage cheese, sweet earthy roasted or boiled beets, crunchy walnuts, and a tangy vinaigrette. It’s nutrient-dense, high in protein, and loaded with flavor and texture. Serve chilled or at room temperature for a light meal or colorful appetizer.
Time Breakdown:
Prep Time: 15 minutes
Cook Time : 30–45 minutes
Total Time: 45–60 minutes
Servings: 4
Ingredients:
Main Salad:
2–3 medium beets (roasted, boiled, or steamed)
1 cup cottage cheese (full-fat or low-fat)
1/4 red onion, thinly sliced (or use shallots)
1/4 cup chopped walnuts or pecans
1 tbsp fresh dill or parsley, chopped
Salt and freshly ground black pepper, to taste
Optional Add-Ins:
1/2 avocado, cubed
Handful of arugula or baby spinach
1 tbsp capers or pickled onions
1 boiled egg, sliced (for a fuller meal)
Simple Dressing (optional if not mixing into cottage cheese):
1 tbsp olive oil
1 tbsp lemon juice or apple cider vinegar
1/2 tsp Dijon mustard
1/2 tsp honey (optional)
Salt & pepper to taste
Instructions:
Step 1: Cook the Beets (if not using pre-cooked)
1. Roast: Wrap whole beets in foil and roast at 400°F (200°C) for 40–50 minutes until fork-tender. Cool, peel, and slice.
2. Boil: Cover in water, boil for 30–40 minutes. Cool, peel, and cube or slice.
3. Let beets cool completely before combining with cottage cheese (prevents bleeding).
Step 2: Toast the Nuts
1. Heat a dry skillet over medium heat.
2. Toast walnuts for 2–3 minutes, stirring frequently, until fragrant. Let cool.
Step 3: Make the Dressing
1. Whisk together olive oil, lemon juice, mustard, and honey in a small bowl.
2. Season with salt and pepper.
Step 4: Assemble the Salad
1. In a mixing bowl or on a platter, layer sliced or cubed beets.
2. Add cottage cheese in dollops or spread lightly across the plate.
3. Top with sliced onions, chopped herbs, and toasted walnuts.
4. Drizzle dressing over top or gently toss if preferred.
5. Season with salt and pepper to taste.
Notes & Tips:
Cottage Cheese Style: Use small curd for better texture in salads. For smoother texture, blend slightly or use whipped cottage cheese.
Color Tip: If you don’t want the cottage cheese to turn pink, keep beets and cheese in separate layers or mix just before eating.
Make Ahead: Cook beets and toast nuts in advance. Assemble just before serving.
Serving Idea: Serve over greens or spoon onto rye toast or crackers for a snack.
Frequently Asked Questions
Q: Can I use pre-cooked beets?
A: Yes! Vacuum-packed or canned beets work great and save time — just avoid flavored or pickled ones unless desired.
Q: Is this salad good for meal prep?
A: Yes, but store beets and cottage cheese separately to avoid bleeding. Combine before serving.
Q: Can I make this vegan?
A: Use plant-based cottage cheese alternatives or sub with crumbled tofu or almond ricotta.
Q: Can I use golden beets?
A: Definitely — golden beets are milder and don’t bleed color into the cheese.
Nutritional Information
Calories ~200 kcal
Protein 12–15 g
Carbohydrates 10 g
Fat 12 g
Saturated Fat 3.5 g
Fiber 3 g
Sugar 6 g
Sodium ~350 mg