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This vibrant cottage cheese and beet salad combines creamy dairy with earthy roasted beets for a nutritionally packed meal that's as beautiful as it is delicious. The contrast of the bright purple beets against the white cottage cheese creates a stunning presentation that makes this simple salad feel special enough for guests yet easy enough for everyday meals.
I first created this recipe when trying to use up some farmers market beets and cottage cheese in my refrigerator. What started as kitchen improvisation has become one of my most requested potluck contributions because of its striking colors and satisfying combination of textures.
Ingredients
- Cottage cheese: Full fat brings the best creamy texture and flavor but low fat works well too
- Medium beets: Choose firm beets with smooth skin and vibrant color for the sweetest flavor
- Mixed greens: A combination of bitter and mild greens creates the most interesting flavor profile
- Olive oil: Use a good quality extra virgin olive oil for the best taste in the dressing
- Orange juice: Fresh squeezed adds bright citrus notes that complement the earthy beets perfectly
- Lemon juice: The acidity balances the richness of the cottage cheese
- Salt and pepper: Fresh ground versions of both make a noticeable difference in the final taste
Step-by-Step Instructions
- Prepare the beets:
- Roast your beets wrapped in foil at 400°F for about 45-60 minutes until tender when pierced with a fork. Once cooled, the skins should slip off easily under cold running water. Dice into half-inch cubes for the perfect bite size that distributes throughout the salad.
- Make the dressing:
- Whisk the olive oil, orange juice, and lemon juice until fully emulsified. The citrus juices should be at room temperature for the best blending with the oil. Season with salt and pepper, tasting as you go to achieve the perfect balance of acidity and seasoning.
- Assemble the salad:
- Gently combine the cottage cheese, roasted beets, and mixed greens in a large bowl. Use a folding motion rather than aggressive stirring to prevent the beets from turning everything completely pink unless that effect is desired.
- Dress and serve:
- Drizzle the prepared vinaigrette over the ingredients and toss gently until everything is lightly coated. Serve immediately for the freshest textures and brightest flavors.
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My favorite part of this dish is how the sweet earthiness of the beets transforms the mild cottage cheese into something extraordinary. My grandmother used to make a simple version of this with just beets and cottage cheese, and this recipe evolved from her traditional Eastern European approach.
Make-Ahead Tips
This salad can be partially prepared in advance for quick assembly. Roast the beets and prepare the dressing up to three days ahead of time, storing them separately in the refrigerator. When ready to serve, simply combine with fresh cottage cheese and greens. If you must assemble ahead, keep the dressing separate until right before serving to prevent the greens from wilting.
Seasonal Variations
While this recipe shines with traditional red beets, experimenting with different varieties creates exciting variations. Golden beets offer a milder, less earthy flavor with striking yellow color. Chioggia beets, with their candy-stripe interior, add visual interest though their color fades somewhat when cooked. During summer months, consider adding fresh herbs like dill or basil to brighten the flavor profile even further.
Serving Suggestions
This versatile salad works beautifully as a light lunch on its own or as a side dish alongside grilled chicken or fish. For a more substantial meal, serve it atop a slice of toasted sourdough bread drizzled with additional olive oil. The salad also makes an excellent addition to a brunch spread, offering a healthful option among heavier morning fare.
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This salad perfectly balances taste and nutrition—making it an unforgettable addition to any meal.
Frequently Asked Questions
- → Can I prepare the beets ahead of time?
Yes! You can roast the beets up to 3 days in advance and store them in the refrigerator. This makes assembly much quicker when you're ready to enjoy the salad.
- → What type of cottage cheese works best in this salad?
Both small and large curd cottage cheese work well. For a creamier texture, choose full-fat cottage cheese, while low-fat options work well for a lighter version.
- → Can I substitute the mixed greens with another variety?
Absolutely! Arugula, spinach, or butter lettuce would all be excellent alternatives that pair nicely with the earthy beets and creamy cottage cheese.
- → How long can I store this salad?
This salad is best enjoyed immediately after assembly. If needed, you can store the components separately in the refrigerator and combine just before serving to prevent wilting.
- → What can I serve with this salad to make it a complete meal?
This protein-rich salad pairs beautifully with a slice of crusty whole grain bread. For a heartier meal, add grilled chicken, salmon, or a handful of toasted walnuts or pumpkin seeds.
- → Is there a way to make this salad vegan?
Yes! Replace the cottage cheese with crumbled tofu tossed with a bit of lemon juice and nutritional yeast, or use a plant-based cottage cheese alternative available at many specialty stores.