Beetroot Salad Guild Free
- 3-4 Beetroots (raw or boiled)
- 1 cup Cottage Cheese
- 2 Garlic (thinly chopped cloves)
- 3-4 tablespoons Olive Oil
- 1 teaspoon Vinegar ((optional))
- 1 tablespoon Nuts (chopped)
- Parsley (just the leafs for garnishing)
- Salt
- Pepper
Peel the beetroots, wearing gloves and without having washed them. Once they are wet, they tend to stain even more, so that's why it's better to peel them all first before washing them.
Cut them in small cubes and boil them for just a few minutes in water you have already added salt to before.
Once they are ready, strain them and let them cool down, until the rest of the ingredients are ready. If you choose to use beetroots that are already boiled just skip this previous step.
In a small mixer, put the cheese, garlic, olive oil and vinegar. Blend it till they take the form of a smooth, nice cream.
Taste it and add salt, pepper and vinegar based on your preference.
Mix all of he ingredients together with the beetroots.
Add the chopped nuts.
Garnish with a bit of parsley or dill and enjoy!
Instead of cottage cheese you could use:
- low fat, strained yoghurt
- cream cheese
- an olive oil and vinegar vinaigrette
You could also use different nuts like:
- pecans, cashews, pumpkin seeds or anything else you like and have available at your house. Just be careful when it comes to the quantity in case you are cautious about your calorie intake.
This recipe can also be found among many others on Diet Menu, Vegetarian Guests Menu as well as the Lent and the Clean Monday Menu.
