Baked beet salad with citrus and cottage cheese

Baked beet salad with citrus and cottage cheese

Being addicted to beetroot, I couldn't make a better choice then to restart blogging with a beet salad in the new year. After the holidays with its tempting treats and meals it is time to eat something light and healthy. Enjoying the citrus season, I prepared a baked beetroot salad with lovely pink grapefruit and juicy Sicilian oranges topped with some cottage cheese and lemon thyme.


  • for the salad:
  • 2 medium beetroots
  • 2 oranges
  • 2 pink grapefruits
  • 100 g cottage cheese
  • lemon thyme
  • 2 cloves garlic (or as desired)
  • olive oil
  • salt
  • freshly ground pepper
  • for the dressing:
  • juice of the leftover citrus
  • 4-5 tablespoons rapeseed oil
  • 1 teaspoon honey
  • lemon thyme
  • saltfreshly ground pepper
  • Preheat the oven to 180°C. Peel beetroot, slice and place them onto a baking paper covered sheet together with sliced garlic. Season with salt, pepper, sprinkle with oil and lemon thyme. Bake for 25-30 minutes. Cut the top and the bottom of the orange and grapefruit, then cut away the peel and cut out the fruit segments. Press out the leftovers and set the juice aside. Mix the juice with the rest of the ingredients and dress the baked beets. Serve it with the citrus segments, cottage cheese and some additional lemon thyme.

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