Beetroot Salad with Cottage Cheese and Walnuts
Roasted beets, cottage cheese, walnuts and garlic.
- Time
- 45 min
- Serving
- 278 kcal
- Ingredients
- ≈ $1.82
- Protein
- 19 g
Ingredients
- 1 Beetroot≈ $2.50 per kg 150 g
- 2 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 80 g
- 3 Walnutspack 150 g ≈ $4.00 15 g
- 4 Garlic≈ $10.00 per kg 2 g
- 5 Plain yogurtpack 300 g ≈ $2.10 25 g
- 6 Dillpack 50 g ≈ $1.80 3 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the beets1, peel them, wrap in foil, preheat the oven to 200 °C and bake for 40 minutes.
Check doneness by piercing with a fork; it should slide in easily; if needed, bake another 5–10 minutes and then cool.
Grate the beets1 on a coarse grater and set aside.
In a bowl, mix cottage2 cheese, yogurt, garlic4 and salt until smooth.
Fold the grated beets1 with the dressing using a spatula.
Garnish with chopped walnuts3 and dill6, then transfer to the serving dish.
Tips
- Why it works
- Roast beets at 200°C to soften them evenly without burning; lower temps take too long and dry them out.
- Substitutions
- Use sunflower seeds (15g) instead of walnuts for a cheaper, crunchier texture. Replace yogurt with sour cream (25g) for richer creaminess.
- Common mistakes
- Overcooked beets turn mushy and dark; check doneness by piercing with a fork. It should slide in smoothly, not crumble.
- Storing and reheating
- Keeps 3 days in the fridge; reheat in a microwave for 1 minute or eat cold. Freezes poorly. Texture changes.
- Serve with
- Pair with whole-grain rye bread for a protein-rich snack after a workout or as a light lunch with pickles.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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