I present a fresh, delicious, everyday dish in a hurry - dietary beetroot salad with cottage cheese.
Recipe contents:
Cottage cheese is such a versatile product that it is suitable for preparing not only sweet dishes, but also salty snacks. You can cook dessert and savory dishes with it, they will all turn out very tasty, and most importantly healthy. Today we'll talk about the latter.
This salad can be consumed not only as a salad, but also as a snack. For example, put sweet peppers in tartlets, place them on tomatoes or slices of cucumbers. In addition, if you are on a diet or want to lose extra pounds, then this salad will be the best option. However, in this case, it is better to choose low-fat cottage cheese, but in other cases you can use any of it, incl. and grained.
How to choose the right cottage cheese?
Choose exclusively white cottage cheese; a slightly white-cream shade is also allowed. Under no circumstances should cottage cheese with green or blue tinge be allowed. The consistency of the product should be lightly buttery, soft, delicate and homogeneous, not flaky or runny, and not too dry. And the taste of real cottage cheese cannot be confused with anything - pleasantly fermented milk, without any third-party flavors or bitterness.
The cottage cheese should preferably be packaged in a plastic vacuum container. The packaging must contain the manufacturer's address and information about the fat content percentage, date of manufacture and expiration date of the product. And also on the packaging it should be indicated that it is cottage cheese, and not a curd product, that is stored in the container. And remember that natural cottage cheese is stored for no more than a week, and everything else is chemistry.
In addition, since cottage cheese is a perishable fermented milk product, it must be sufficiently cooled. Therefore, it is safest to buy it in supermarkets, where the required temperature conditions are maintained.
- Calorie content per 100 g - 71 kcal.
- Number of servings - 2
- Preparation time: 10 minutes, plus additional time for cooking the beets
Ingredients:
- Beetroot - 1 pc. (medium size)
- Cottage cheese - 150 g
- Tomato - 1 pc.
- Green onions - 2 feathers
- Dill - 2-3 sprigs
- Sesame seeds - 1 tsp.
- Salt - to taste
- Refined vegetable oil - 1 tsp. for refueling
Preparing dietary beetroot salad with cottage cheese
1. Wash the beets, put them in a saucepan, cover with water and cook for 2 hours. You should not salt the beets, otherwise they will become coarse. Then cool the beets completely. To do this, you can put it in a container with cold water. In addition, this method will not only cool it, but will also make it easier to clean.
After the beets are boiled, cooled and peeled, cut them into thin slices. The easiest way to do this is with a vegetable peeler.
2. Wash the tomato, dry it and cut it into half rings.
3. Wash the green onions and dill, dry well with a paper towel and finely chop.
There are many recipes for salads with beets, but the proposed beet salad includes cottage cheese - a healthy dietary product that enriches this salad with essential and light protein, which, in combination with other products, gives an effective mixture of useful substances and a satisfying dietary dish.
- Type of dish: salad
- Calorie content:65 kcal
Beet salad recipe
Ingredients:
- boiled beets (1 large or 2 medium) – 300 g.,
- apple (1 piece) – 150 g.,
- cottage cheese – 150-200 g.,
- milk – about 100 ml,
- greens, salt to taste, garlic if desired.
The ratio of ingredients is not strict; they can be taken in any ratio to suit your taste.
Preparation:
1. Three beets and an apple into cubes or on a coarse grater. Then we prepare the main “highlight” of the recipe - cottage cheese salad dressing.
This dressing is suitable for any vegetable salad and will be especially useful for those in the family who have problems eating cottage cheese. My adult daughter doesn’t eat it, but she crushed this salad on both cheeks and didn’t even remember about cottage cheese: apparently it couldn’t have occurred to her that it could be present in a beet salad.
2. So, prepare the cottage cheese dressing: add herbs to the cottage cheese, salt to taste, chopped garlic if desired, then pour milk into it in parts and bring the dressing to the consistency of thin sour cream. This is very individual - you can make the dressing thick, but I recommend thinner. You can also add a little sour cream to the cottage cheese.
3. Now mix together the chopped beets, apples and curd dressing and serve the salad to the table.
The result is a tasty, healthy, satisfying and at the same time dietary salad. This recipe is especially good in winter or early spring, when there are no fresh vegetables yet (imported vegetables sold all year round do not count), and there are still stocks left from the fall.
Other simple beetroot recipes:
Bon appetit and be healthy! Leave your comments - feedback is very important!
The original idea of baked beet baskets will interest not only supporters of a healthy diet. This wonderful dish, depending on the nature of the filling, can act as both a spicy cold appetizer and an unusual dessert.
Elegant vegetable cups can be filled with minced meat, fish with spices, cheese flavored with garlic, or a sweet soufflé with dried fruits. In this case, when choosing vegetables, you should give preference to the Bordeaux variety with a high sugar content: these root vegetables are small in size and flattened in shape.
Serve the dish cold, topped with sauce.
Ingredients
- 3-4 beets
- 100-120 g cottage cheese
- 1 tsp. vegetable oil
- 50 g walnuts
- salt and fresh herbs to taste
Preparation
1. Peel the beets and rinse in water. Place in a saucepan and boil for 20-25 minutes, adding granulated sugar for sweetness. Then cool sharply in ice water. Due to the sharp change in temperature, the root crop turns out juicy and soft in taste. Cut out small indentations in each of them and place them in a pan greased with vegetable oil.
2. In a small bowl or bowl, combine cottage cheese of any fat content, vegetable oil and chopped walnuts. You can add any other seasonings to your liking.
3. Fill the boiled beets with the prepared curd mixture and place the mold in the oven for 10-15 minutes at 180-200C. Keep an eye on the surface of the snack: as soon as it acquires a golden brown hue, it can be removed from the oven.
Beetroot and cottage cheese salad recipe
This salad is suitable for any breakfast or dinner if you are watching your diet and figure. Cottage cheese will give your body strength for the whole day, and beets will cleanse your body of toxins and harmful substances. Add green onions for color and vitamin, and the salad will be delicious. We season it with aromatic sunflower oil and French mustard, this is also useful. You won’t need much time to prepare such a salad, so this one can be prepared more than once a week.
To prepare a salad of beets and cottage cheese you will need – 1 hour 10 minutes, number of servings – 5.
Ingredients:
Small sweet beets – 600 grams
Homemade cottage cheese – 150 grams
Green onions – 3 pieces
Liquid mustard beans – 1/3 teaspoon
Freshly ground black pepper and salt - to taste
Fragrant sunflower oil – 1 tablespoon.
Cooking steps:
For any salad with beets, the vegetable must be tasty, of the sweet variety, then the salad will appeal to all family and guests. Wash the beets so that they are free of soil and dust, place them in a saucepan and add water until they are covered by two fingers. The beets are cooked for 45-50 minutes, if they are not large, then less, you can check the readiness with a knife, if it pierces the beets quickly and easily, then they are ready. Drain the water and take the saucepan to the balcony so that the beets cool quickly. If you live in your own house, then just go outside.
The beets need to be peeled and grated on a coarse grater. In this form, beets are the most delicious in salads.
It is advisable to have cottage cheese either homemade or from the market, I bought cottage cheese made from goat milk, my family loves it. Pour the cottage cheese into a bowl with the beets. If you can’t find cottage cheese, you can add feta cheese, add homemade cheese, and grate it too. 
I use green onions, they are bright and tasty, but if you don’t have them, you can add salad purple. Finely chop the onion and pour it into a bowl. You can salt the salad a little, add freshly ground black pepper and French mustard. If you don't like mustard, don't add it.
Pour sunflower oil over the salad and mix. The oil should smell pleasantly like sunflower; such oil can often only be bought at the market, not in the store.
Beetroot salad with cottage cheese is ready! You can serve it on the table immediately. Beet lovers will definitely love this! The salad is healthy, juicy and very flavorful.
