Cottage Cheese and Beet Salad
A vibrant and delicious salad made with cottage cheese, roasted beets, arugula, walnuts, and balsamic glaze. It's quick, easy, and perfect for a weeknight meal or as a side dish.
Equipment
- Large bowl
- spoons for tossing
- Fine-mesh sieve optional, for draining cottage cheese
Ingredients
Main ingredients
- 2 cups cottage cheese full-fat recommended for creaminess
- 4 medium beets roasted and sliced
- 4 cups arugula peppery bite
- 0.5 cup walnuts toasted and chopped
- 0.25 cup balsamic glaze thick, syrupy glaze
- salt to taste
- pepper to taste, freshly cracked recommended
Instructions
- Grab a nice, big bowl. Gently add your cottage cheese, those beautiful roasted and sliced beets, the peppery arugula, and your toasted, chopped walnuts. Take a moment to admire those colors – it’s like edible art!
- Now, take that luscious balsamic glaze and artfully drizzle it all over the salad. Don’t be shy!
- Sprinkle in your salt and pepper. Remember, you can always add more, so start with a little and taste as you go.
- Using two spoons or your hands (if you’re feeling it!), gently toss everything together. You want to coat everything with the glaze without mushing up those lovely ingredients. A light hand is key here!
Notes
This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days, though the arugula may soften.