Red & White Nourishing Beetroot and Cottage Cheese Salad

Name: Red & White Nourishing Beetroot and Cottage Cheese Salad
Total time: 10 min
Yield: 1 serving
Ingredients: 1 medium cooked beetroot, peeled and diced; 100g cottage cheese; 1 small apple, diced (optional for sweetness); 1 tbsp chopped fresh parsley; 1 tsp olive oil; 1 tsp lemon juice; Salt and pepper to taste

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10 minTotal time

EasyDifficulty

220kcal / serving

Ingredients

For 1 serving

servings

1 medium cooked beetroot, peeled and diced
100g cottage cheese
1 small apple, diced (optional for sweetness)
1 tbsp chopped fresh parsley
1 tsp olive oil
1 tsp lemon juice
Salt and pepper to taste

Ingredient substitutions

Cottage cheese Equal amount of ricotta for a similarly mild, creamy texture.
Fresh parsley Chopped fresh dill for a bright, herbal note.
Lemon juice An equal amount of apple cider vinegar for similar acidity.

Nutrition per serving

Estimated values for 1 serving, 220 kcal

Protein14 g

Carbohydrates26 g

Fat7 g

Fiber 4 g · Sugar 19 g · Sodium 480 mg

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A comforting and nutrient-rich salad featuring vibrant red beets and creamy white cottage cheese, perfect for replenishing iron and calcium during the menstrual phase.

Salad

Steps

Peel and dice the cooked beetroot into small cubes.
In a bowl, combine the diced beetroot, cottage cheese, and apple if using.
Add the chopped parsley for freshness.
Drizzle with olive oil and lemon juice.
Season with salt and pepper to taste.
Gently toss all ingredients together until well mixed.
Serve immediately or chilled.

Tips for Red & White Nourishing Beetroot and Cottage Cheese Salad

Choose a beet that feels firm and has an even color; very soft beet can make the salad watery.
For a neater presentation, keep the cottage cheese in visible creamy curds rather than crushing it while tossing.
The apple adds a crisp, sweet contrast; leave it out for a more earthy, savory salad.