Ingredients:

  • 5 lbs Fresh Beetroots, scrubbed clean and trimmed
  • 1 Tbsp Olive Oil (for roasting)
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Black Pepper
  • 16 oz Full-Fat Cottage Cheese, drained
  • 1/2 cup Fresh Parsley, roughly chopped
  • 2 Tbsp Fresh Dill, finely chopped
  • 1/2 cup Walnuts, roughly chopped
  • 4 Tbsp Extra Virgin Olive Oil (for vinaigrette)
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Honey or Maple Syrup
  • Salt & Pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss whole, trimmed beets with 1 Tbsp olive oil, salt, and pepper. Wrap tightly in foil or parchment and roast until easily pierced with a fork (50–60 minutes).
  2. Allow beets to cool until just warm enough to handle. Rub the skins off using a paper towel or kitchen cloth (they should slip right off!). Dice the peeled beets into bite-sized 3/4-inch pieces.
  3. While beets cool, lightly toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside to cool completely.
  4. Prepare Vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the 4 Tbsp of olive oil while whisking constantly to emulsify slightly.
  5. Dress Beets: Place the diced beets in a bowl. Pour about half of the vinaigrette over the beets and gently toss to coat.
  6. Assemble the Salad: Spread the drained cottage cheese evenly onto a serving platter or into individual bowls. Spoon the dressed, seasoned beets over the cottage cheese base.
  7. Garnish and Finish: Sprinkle generously with the toasted walnuts, chopped parsley, and fresh dill. Drizzle any remaining vinaigrette lightly over the top.