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.
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.
- Beetroot: 1 piece
- Cottage cheese: 150 g
- Salt: pinch
2
For the dressing, mix oil, balsamic vinegar, and honey.
- Grapeseed oil: 1 tablespoon
- Balsamic vinegar: 1 teaspoon
- Honey: 1 teaspoon
3
Place the salad on a plate and drizzle with dressing.
