Roasted Beet Salad with Cottage Cheese and Walnuts
Tender roasted beets tossed with a tangy cottage cheese-yogurt dressing, garlic, toasted walnuts, and fresh dill.
- Time
- 1 h
- Serving
- 278 kcal
- Ingredients
- ≈ $1.83
- 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 ≈ $2.19 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
Scrub the beets1 thoroughly, leaving the skin on, wrap tightly in foil, and roast at 400°F (200°C) for 40–45 minutes until fork-tender.
Let the beets1 cool for 10 minutes, peel off the skin, and grate coarsely.
Mince the garlic4, then mix with cottage2 cheese, yogurt, and salt until smooth.
Gently fold the grated beets1 into the cottage2 cheese mixture with a spatula.
Chop the walnuts3 roughly, finely dice the dill6, sprinkle over the salad, and serve.
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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