This is one of those simple salads that surprises you. It’s creamy, fresh, a little earthy, and very satisfying without feeling heavy. It comes together fast and feels special even on a regular day.
Servings: 4
Total Time: about 35 minutes (25 minutes cooking, 10 minutes prep)
Why I Love This Recipe
This salad reminds me why simple food is often the best food. I first made it on a day when the fridge was almost empty, and it instantly became a repeat.
What makes it special for me:
- The beets are sweet and earthy, and they balance perfectly with creamy cottage cheese
- It feels light but still filling
- No fancy steps or tools needed
- It tastes even better after it sits for a few minutes
- It works as a meal or a side
It’s one of those recipes that proves you don’t need a long ingredient list to make something really good.
What You’ll Need
- 4 medium raw beets (about 1 pound), scrubbed and trimmed
- 1 cup full-fat cottage cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Tools You’ll Need
- Medium pot
- Knife
- Cutting board
- Mixing bowl
- Spoon
- Colander
Recipe & Instructions
Step 1: Cook the Beets
Place 4 whole raw beets (about 1 pound) into a medium pot and cover completely with water. Bring to a boil, then reduce to a steady simmer and cook for 25 minutes until a knife slides in easily. Drain and let the beets cool slightly.
Step 2: Peel and Dice the Beets
Once cool enough to handle, gently rub off the beet skins using your hands. Dice the peeled beets into ½-inch cubes.
Step 3: Build the Salad Base
Add the diced beets to a mixing bowl. Spoon in 1 cup full-fat cottage cheese, keeping the curds whole and creamy.
Step 4: Add Flavor
Add 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 2 tablespoons finely diced red onion, 1 tablespoon chopped fresh dill, ½ teaspoon salt, and ¼ teaspoon black pepper.
Step 5: Gently Mix and Serve
Using a spoon, gently fold everything together until just combined. Transfer to a round bowl for serving.
Pro Tips
- Let the beets cool before mixing so the cottage cheese stays creamy
- Fold gently to keep the cottage cheese from breaking down too much
- Taste and adjust salt after mixing since beets can vary in sweetness
- This salad gets better after resting 10 minutes in the fridge
Substitutions & Variations
- Swap dill for parsley or chives
- Use ricotta instead of cottage cheese for a smoother texture
- Add a pinch of cumin or caraway for warmth
- Use golden beets for a milder flavor
Make Ahead Tips
You can cook and dice the beets up to 3 days ahead. Store them covered in the fridge and mix the salad fresh when ready to eat.
Why This Recipe Works (Quick Science)
Beets are naturally sweet and earthy. Cottage cheese adds creaminess and mild saltiness. Acid from lemon juice balances both, while olive oil helps carry flavor across your palate. The contrast in textures keeps every bite interesting.
Common Mistakes
- Mixing while the beets are still hot
- Over-stirring and turning the salad mushy
- Skipping acid, which makes the salad taste flat
- Cutting the beets too small, which hides their texture
What to Serve With
- Grilled chicken or fish
- Crusty bread or pita
- A simple green salad
- Roasted potatoes
Macros Information (Per Serving, Approximate)
- Calories: 180
- Protein: 9g
- Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
FAQ
Can I use store-bought cooked beets?
Yes, just dice them and skip the cooking step.
Is this salad good cold?
Yes, it’s great chilled or at room temperature.
Can I make it dairy-free?
You can try a dairy-free cottage cheese alternative, but texture will change.
How long does it last?
Up to 2 days in the fridge, covered.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Stir gently before serving.
Final Thoughts
This beet and cottage cheese salad is proof that simple food can still feel special. It’s fresh, balanced, and easy enough to make anytime. Try it once, and it just might become part of your regular rotation. If you make it, I’d love to hear how it turned out and how you made it your own.