This salad combines creamy, protein-packed whipped cottage cheese with roasted red and golden beets, arugula, and a drizzle of olive oil for a healthy and delicious dish.
1: Preheat your oven to 400 degrees.
2: Wash, peel, and cut the beets into cubes.
3: Add beets to a parchment-lined baking sheet, drizzle with olive oil, and season with sea salt and ground pepper.
4: Bake for 30 minutes, flipping each beet over at 15 minutes.
5: Meanwhile, add cottage cheese to a food processor and blend for about 30 seconds.
6: Scrape down the sides of the food processor and add desired amount of whipped cottage cheese to a bowl.
7: Top with roasted beets, a handful of arugula, a drizzle of olive oil, and sprinkle of sea salt.
