Beetroot & Rocket Salad with Cottage Cheese
Delicately fanned beetroot on a bed of fresh rocket: this salad is as colourful as it is wholesome. The peppery greens meet the earthy sweetness of tender cooked beets, all brought together with a quick balsamic dressing. A generous spoonful of cottage cheese on top adds a lovely fresh contrast and turns the plate into a satisfying meal.
Ingredients
- 200 g beetroot, raw
- 50 g rocket, known as arugula in the US
- 1 tbsp balsamic vinegar
- 4 tbsp water
- salt, pepper and stevia, salt and pepper to taste, just a few drops of stevia
- 100 g cottage cheese
Instructions
- Boil the raw beetroot in salted water for about 1 hour, then lift out and let it cool briefly. Peel off the skins and leave to cool completely.
- Wash the rocket, pat it dry and spread it evenly over a plate.
- Slice the cooked beetroot as thinly as possible, ideally using a mandoline, and arrange the slices in a fan over the rocket. Tip: wear gloves when handling beetroot, as it stains easily.
- Whisk the balsamic vinegar with the water, salt, pepper and a few drops of stevia, then drizzle the dressing evenly over the beetroot.
- Spoon the cottage cheese over the beetroot and rocket, and garnish with fresh herbs if you like.
Nutrition facts per serving (estimate)
| Calories | 175 kcal |
|---|---|
| Carbohydrates | 20 g |
| Protein | 14 g |
| Fat | 4 g |
| Fibre | 4 g |
| of which sugar | 14 g |
Frequently asked questions
Can I use pre-cooked beetroot?
Yes, you can use ready-cooked beetroot from the supermarket and skip the hour of boiling time.
Is this recipe really gluten-free?
Yes, all the ingredients used are naturally gluten-free. Still, check the label on your cottage cheese to be sure.
Why should I wear gloves when slicing beetroot?
Beetroot stains strongly and leaves stubborn marks on hands and clothes. Disposable gloves keep everything clean.
Can I leave out the stevia?
Yes, the stevia is optional and just softens the tang of the balsamic. Feel free to leave it out.
