Hey friends!
This Beet & Cottage Cheese Salad is one of those recipes that’s super simple but feels a little fancy.
You’ve got sweet roasted beets, creamy cottage cheese, peppery arugula, crunchy walnuts, and juicy orange slices — it’s like a little party on your plate.
I love making this when I want something fresh but filling.
The colors are gorgeous, and it’s such a feel-good meal.
I’ve made this one for quick lunches, cozy dinners, and even brought it to a few potlucks — it always gets compliments.
Let’s dive in and make this together!
🍽️ Why I Love This Recipe
This salad has been on repeat in my kitchen lately. Here’s why I think you’ll love it too:
- It’s fresh, colorful, and feels fancy, but it’s easy to make.
- The flavors balance perfectly — sweet, tangy, creamy, crunchy.
- It’s healthy but filling, thanks to the protein in the cottage cheese and the healthy fats in the walnuts.
- You can prep most of it ahead of time.
This is my go-to when I want to feel like I’ve treated myself but don’t want to spend hours cooking.
What You’ll Need
For the Salad:
- 3 medium beets, roasted, peeled, and sliced into wedges
- 2 cups fresh arugula
- 1 cup cottage cheese (I like full-fat, but any works)
- 1 large orange, peeled and sliced
- ½ cup walnuts, toasted
- 2 tbsp olive oil
- Salt and freshly cracked black pepper to taste
Optional Garnishes:
- Fresh mint leaves
- A drizzle of honey or balsamic glaze
🧑🍳 Pro Tips
- Roast your beets ahead of time. They’ll stay good in the fridge for 3-4 days.
- Use good quality cottage cheese. It makes a difference in flavor and texture.
- Toast your walnuts. It only takes a few minutes and brings out so much flavor.
- Assemble right before eating. Arugula wilts fast once it’s dressed.
- Don’t skip the salt and pepper. A little seasoning ties all the flavors together.
🛠️ Tools You’ll Need
- Baking sheet (for roasting beets)
- Knife & cutting board
- Small mixing bowls
- Salad bowl or platter
- Measuring spoons
- Citrus knife or paring knife
- Salad tongs or serving spoon
🔄 Substitutions & Variations
- Spinach instead of arugula for a milder green.
- Goat cheese or feta instead of cottage cheese for a different creamy vibe.
- Pecans or almonds instead of walnuts.
- Blood oranges or grapefruit for a fun citrus swap.
- Add quinoa or farro to make it more filling.
⏲️ Make-Ahead Tips
- Roast beets up to 3 days ahead.
- Toast walnuts ahead and store in an airtight container.
- Peel and segment the orange up to 1 day ahead.
- Assemble salad right before serving for the freshest texture.
🍴 Servings & Time
Servings: 4 side salads or 2 large meal salads
Prep time: 10 minutes
Cook time (roasting beets): 40 minutes
Total time: About 50 minutes (less if you roast the beets ahead)
🔬 Why This Recipe Works (Quick Science)
- Roasted beets develop natural sugars and become sweet and tender.
- Cottage cheese adds protein and creaminess, balancing the sweetness of the beets and oranges.
- Arugula’s peppery bite cuts through the richness.
- Toasted walnuts give crunch and a nutty depth.
- Citrus adds brightness and acidity, balancing the creamy and sweet flavors.
❌ Common Mistakes
- Not roasting the beets long enough: Undercooked beets are tough and bland.
- Skipping the walnut toasting: Raw walnuts taste flat compared to toasted.
- Overdressing the arugula: It wilts fast if it sits too long with oil.
- Using low-quality cottage cheese: It can taste watery and bland.
🍽️ What to Serve With
- Grilled chicken or salmon
- A crusty baguette or sourdough toast
- Quinoa or wild rice on the side
- A simple lentil soup for a light meal combo
❓ FAQ
Can I use canned beets?
Yes, but roasted beets have way more flavor. Drain and pat canned beets dry before using.
What kind of cottage cheese works best?
I like full-fat small curd, but low-fat works too. Just get a brand you enjoy plain.
Can I prep this ahead?
Parts of it, yes! Roast the beets, toast the walnuts, and segment the orange. But assemble the salad fresh.
Can I make this vegan?
Sure! Swap the cottage cheese for vegan ricotta or avocado slices.
🥗 How to Make Beet & Cottage Cheese Salad
Step 1: Roast the Beets
Scrub the beets, wrap them in foil, and roast at 400°F for 40-45 minutes, until fork-tender. Let cool, peel, and slice into wedges.
Step 2: Toast the Walnuts
Add walnuts to a dry skillet over medium heat and toast for 3-5 minutes, stirring often, until golden and fragrant.
Step 3: Prep the Orange
Peel the orange, remove the white pith, and slice into thin rounds or segments.
Step 4: Assemble the Salad Base
Spread the fresh arugula on a large serving plate or salad bowl.
Step 5: Layer the Beets and Oranges
Arrange the roasted beet wedges and orange slices evenly over the arugula.
Step 6: Add Cottage Cheese & Walnuts
Spoon the cottage cheese in small dollops over the salad, then sprinkle on the toasted walnuts.
Step 7: Finish with Olive Oil, Salt & Pepper
Drizzle olive oil evenly over the top, then season with a sprinkle of salt and freshly cracked black pepper.
Step 8: Serve & Enjoy!
Transfer to individual plates or serve family-style. Enjoy fresh.
🥡 Leftovers & Storage
- This salad is best fresh, but you can store leftovers (undressed if possible) in an airtight container in the fridge for up to 1 day.
- Keep the arugula separate if you plan to save some for later to avoid it wilting.
- Refresh with a little fresh olive oil and citrus before eating.
💬 Final Thoughts
I hope this Beet & Cottage Cheese Salad brings some brightness to your table like it does to mine. It’s fresh, colorful, and feels like such a treat without a ton of effort.
If you try this recipe, leave a comment below — I’d love to hear how it turned out or answer any questions you have!