Ingredients
- 2 medium beets, cooked and peeled
- 1 cup cottage cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
- 2 tablespoons chopped fresh dill or parsley
- ¼ cup chopped walnuts (optional)
Instructions
- Prepare the Beets:
- Dice the cooked beets into bite-sized pieces.
- Make the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine diced beets and cottage cheese.
- Drizzle with the prepared dressing and toss lightly to coat.
- Garnish & Serve:
- Sprinkle with chopped dill or parsley.
- Add walnuts if using.
- Serve immediately, or refrigerate for 30 minutes to enhance flavors.
Notes
- Make-Ahead Tip: Keep the dressing separate and mix just before serving.
- Dairy-Free Alternative: Use plant-based ricotta or dairy-free yogurt.
- Extra Crunch: Swap walnuts for toasted almonds or pumpkin seeds.
- Flavor Boost: Add orange or grapefruit segments for a citrusy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook, Assembly
- Cuisine: Vegetarian, Healthy
- Diet: Vegetarian
