Beetroot and cottage cheese salad

2 servings

40 minutes

Beet and cottage cheese salad is a refined combination of simple yet elegant ingredients rooted in European gastronomy. Roasted until tender, beets gain a rich sweetness that perfectly complements the delicate cottage cheese. A dressing of grape seed oil, balsamic vinegar, and honey adds exquisite sweet-sour notes, enhancing the natural flavors of the ingredients. This salad not only delights the palate but also benefits health due to its rich content of vitamins and antioxidants. Ideal as a light appetizer or side dish, it surprises with its simplicity and depth of flavor, making it an excellent choice for those who appreciate natural and harmonious combinations.

Energy value per serving

• Calories: 211.1
• Proteins: 12.1g
• Fats: 12.1g
• Carbohydrates: 14g

Ingredients

• Beet: 1 pc
• Cottage cheese: 150 g
• Grape seed oil: 1 tbsp
• Honey: 1 tsp
• Salt: pinch
• Balsamic vinegar: 1 tsp

Cooking steps

1. Wrap the beet tightly in foil. Bake in the oven at 180 degrees for 30 minutes. Cool down, cut into small cubes. Add cottage cheese. Slightly salt.

   Required ingredients:

   • Beet: 1 piece
   • Cottage cheese: 150 g
   • Salt:  pinch

2. For the dressing, mix oil, balsamic vinegar, and honey.

   Required ingredients:

   • Grape seed oil: 1 tablespoon
   • Balsamic vinegar: 1 teaspoon
   • Honey: 1 teaspoon

3. Place the salad on a plate and drizzle with dressing.