Beetroot and Cottage Cheese Salad
Beetroot and Cottage Cheese Salad is a vibrant and satisfying dish that showcases the natural sweetness of beetroots combined with the creamy richness of cottage cheese. The contrast of colors, textures, and flavors makes this salad a delightful and nutritious choice. It’s perfect as a light lunch or a refreshing side dish for any meal.
INGREDIENTS
- 2 medium-sized beetroots, cooked, peeled, and diced
- 1 cup low-fat cottage cheese (paneer), diced
- 1 small red onion, thinly sliced
- 1/4 cup walnuts or almonds, chopped (optional)
- 2 tablespoons fresh parsley or cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Optional: Crumbled feta cheese or goat cheese for extra flavor
INSTRUCTIONS
In a large mixing bowl, combine the diced cooked beetroot, diced cottage cheese, thinly sliced red onion, chopped walnuts or almonds (if using), and chopped parsley or cilantro.
In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to create the dressing.
Drizzle the dressing over the beetroot and cottage cheese mixture.
Gently toss all the ingredients together until they are well coated with the dressing.
Season the salad with salt and pepper to taste. If using crumbled feta cheese or goat cheese, add it at this stage.
Serve:
Serve the Beetroot and Cottage Cheese Salad as a nutritious and flavorful side dish or light meal.
Enjoy the combination of earthy beetroots, creamy cottage cheese, and crunchy nuts, all brought together by the tangy dressing.
TIPS
You can cook the beetroots by boiling, roasting, or using a pressure cooker. Make sure they are tender before peeling and dicing.
Customize the salad by adding other vegetables or greens, such as baby spinach or arugula.
NUTRITION VALUE
- Calories: Approximately 250-300 kcal (varies based on portion size)
- Carbohydrates: Around 15-20g
- Protein: About 10-15g
- Fat: Approximately 15-20g
- Fiber: About 3-5g
