I present to you a fresh tasty everyday dish in a hurry - diet beet salad with cottage cheese.
Recipe content:
- How to choose the right cottage cheese?
- Ingredients
- Step by step cooking
- Video recipe
Cottage cheese is such a versatile product that it is suitable for preparing not only sweet dishes, but also salty snacks. With it you can cook dessert and savory dishes, they will all turn out to be very tasty, and most importantly healthy. Let's talk about the latter today.
This salad can be used not only as a salad, but also as a snack. For example, put in tartlets, bell peppers, spread on tomatoes or cucumber slices. In addition, if you are on a diet, or want to lose extra pounds, then this salad will be the best option. However, in this case, it is better to choose low-fat cottage cheese, and in other cases, you can use any of it, incl. and grained.
How to choose the right cottage cheese?
Choose an exclusively white cottage cheese, a slightly white-cream shade is still allowed. In no case is cottage cheese with giving greens or blue ones allowed. The consistency of the product should be lightly oily, soft, tender and homogeneous, not flaking or liquid, and not too dry. And the taste of real cottage cheese cannot be confused with anything - it is pleasantly sour milk, without any third-party tastes and bitterness.
Cottage cheese is packed, preferably, should be in a plastic vacuum container. The package must contain the address of the manufacturer, and information about the percentage of fat content, date of manufacture and shelf life of the product. And also on the packaging it should be indicated that it is the cottage cheese that is stored in the container, and not the cottage cheese product. And remember that natural cottage cheese is stored for no more than a week, and everything else is chemistry.
In addition, since cottage cheese is a perishable fermented milk product, it must be cooled well enough. Therefore, it is safest to buy it in supermarkets, where the required temperature regime is observed.
- Caloric content per 100 g - 71 kcal.
- Servings - 2
- Cooking time - 10 minutes, plus additional time for boiling beets
Ingredients:
- Beets - 1 pc. (medium size)
- Cottage cheese - 150 g
- Tomato - 1 pc.
- Green onions - 2 feathers
- Dill - 2-3 branches
- Sesame seeds - 1 tsp
- Salt to taste
- Refined vegetable oil - 1 tsp for refueling
Cooking dietary beetroot salad with cottage cheese
1. Wash the beets, put in a saucepan, cover with water and cook for 2 hours. Salting the beets is not worth it, otherwise it will coarse. Chill the beets completely afterwards. To do this, you can put it in a container with cold water. In addition, this method will not only cool it, but also make it easier to clean. After the beets are boiled, cooled and peeled, cut them into thin slices. The most convenient way to do this is with a vegetable peeler.
2. Wash the tomato, dry it and cut into half rings.
3. Wash green onions and dill, dry well with a paper towel and chop finely.
4. Place all prepared food in a plate. Also add cottage cheese and sesame seeds. Salt the products, pour over refined vegetable oil, mix and you can serve the salad to the table.
See also the video recipe on how to make beetroot salad with egg and cheese.
