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Beetroot Red Velvet salad with cottage cheese and garlic

Red Velvet Beet Salad with Cottage Cheese and Garlic

A light vegetable salad that works for a weeknight dinner or a holiday spread. It pairs nicely with meat dishes but holds its own on its own, too. Mayonnaise rosettes give it a festive look, and they're easy to make: stir 2 tablespoons of mayonnaise with 1 tablespoon of beet juice until you get a pretty pink. Spoon 2 tablespoons of plain mayonnaise into a piping bag fitted with a closed-star tip, then add the tinted mayonnaise right alongside it. As you pipe the rosette, the two colors swirl together and you get these lovely flowers.

Maria

Recipe author

Beetroot Red Velvet salad with cottage cheese and garlic

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Composition / ingredients

Servings:

Cottage cheese

150

Dill

Beets (small)

Garlic

Sour cream

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 4 g

Fats 19 % 3 g

Carbohydrates 56 % 9 g

77 kcal

GI: 11 / 0 / 89

Cooking method

Cooking time: 35 min

Step 1:

Get the ingredients ready. Peel the garlic. Wash and dry the dill.
Step 2:

Grate the beets on the coarse side of a grater and squeeze out the excess juice with your hands.
Step 3:

Put the cottage cheese in a blender.
Step 4:

Add the sour cream, garlic, dill, and salt.
Step 5:

Blend well.
Step 6:

You should end up with a thick, smooth mixture.
Step 7:

Build the salad inside a food ring, alternating layers of beets with the cottage cheese mixture. The first and last layers should be beets.
Step 8:

Chill the salad in the fridge for 1 hour to let the flavors meld.
Step 9:

Lift off the food ring. Using a piping bag, decorate the salad with mayonnaise rosettes.