Ultimate Cottage Cheese and Beet Salad
**Ingredients:
- 3 medium beets, roasted and diced
- 1 cup cottage cheese (full-fat or low-fat)
- 2 cups mixed greens (arugula, spinach, or baby kale)
- ¼ cup fresh dill or parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon honey (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped chives or green onions
- ¼ cup walnuts or pecans, toasted (optional)
- 2 tablespoons pomegranate seeds (optional, for extra sweetness)
**Directions:
1. Roast the Beets: Preheat the oven to 400°F (200°C). Wrap whole beets in foil and roast for 40–50 minutes until tender. Let them cool, peel, and dice into cubes.
2. Prepare the Base: On a serving plate or bowl, spread a layer of cottage cheese.
3. Assemble the Salad: Top with mixed greens, diced beets, and fresh herbs.
4. Make the Dressing: Whisk together olive oil, balsamic vinegar (or lemon juice), honey (if using), salt, and black pepper.
5. Finish and Serve: Drizzle the dressing over the salad. Sprinkle with chives, nuts, and pomegranate seeds if using.
6. Enjoy: Serve immediately as a main or side dish! 😊
**Serving Size: 2–4 servings
**Estimated 250-300 kcal