Skinny Beetroot & Cottage Cheese Salad Recipe
As everyone else every now and again I need to lose some excess weight and give my digestive system a well deserved break. As I love to eat I really struggle to feel full, so the solution which worked for my body and cravings was by eating more frequently but being selective and limiting the calories. This recipe was one of the fastest to prepare, it is delicious, tasty, but above all healthy and low in calories, suitable for any time of the day. Beets are considered a super vegetable, as they are packed with antioxidants, vitamins and minerals. The amino acid Betaine in the beets helps detox our liver and regulate blood pressure so make sure they are present in your diet more frequently.
Makes 1 Serving
200 g cooked beetroot
4 tablespoons 2% fat cottage cheese
1 green onion/scallion
Cracked black pepper
1 teaspoon balsamic vinegar
1 teaspoon olive oil
Green lettuce leaves optional
Peel and slice the beets with a mandolin to 3 mm thick. Dice the peach to ½” cubes and cut the onion 2” strings.
Place the slices nicely on a plate then add the cottage cheese, diced peach and green onions. Season with salt and pepper and drizzle with olive oil and balsamic vinegar. You can add some green leaf salad if desired.
Choose medium size beets as they are faster to cook.
You have the option to boil them in water until soft to the fork or to maintain all the nutrients you can double wrap the beets in foil and bake at 180 C for 50 to 60 minutes.
You can add any chopped fruit or avocado.
Per Serving : 205 Calories; 6g Fat (25.0% calories from fat); 12g Protein; 29g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 386mg Sodium