5-Minute Cottage Cheese and Beet Salad for a Delicious Lunch Fix

If my kids had their way, macaroni and cheese would be on the menu every day for lunch. While I join them on occasion, I usually opt for something healthier, like my 5-Minute Cottage Cheese and Beet Salad, so I can save most of my calories for dinner (and my nightly scoop of ice cream!).

This salad is one of my weekly lunch staples because it’s high in protein, low in carbs, and full of vegetables. I wanted to share it with you to show just how quick, healthy, and delicious a mid-day meal can be. And the best part? It only takes 5 minutes!

Why Cottage Cheese and Beet Salad is the Perfect Lunch

Finding a nutritious and satisfying lunch doesn’t have to be complicated. This cottage cheese and beet salad combines fresh vegetables, creamy cottage cheese, and a hint of tangy dressing for a meal that’s quick to prepare and packed with flavor.

Step 1: Gather Your Ingredients

Start with a plate of leafy greens, cucumber, carrots, and beets. I usually pick romaine for my lettuce because it holds up well under the vegetables and cottage cheese. The beets are from a can. I pick the unsalted version so that I can add my own dressing.

Step 2: Add Cottage Cheese

Next, I add a large dollop of cottage cheese on top. It probably measures about 3/4 of a cup, and I usually pick the 2% milk-fat version. I find that the non-fat versions of cottage cheese are too runny for me. Can you recognize that pretty plate? Yep, it’s the Pioneer Woman Vintage Bloom Set, and I use it for our everyday plates.

Step 3: Drizzle Dressing

Now I drizzle classic Italian dressing on top. Just a little bit helps draw all the flavors together and gives it a tangy bite! If the cottage cheese is creamy enough for you, you may not even need the dressing. Balsamic vinaigrette is also lovely on top. And if you really want to make the salad pop, add some sunflower seeds!

This salad would also be great to meal prep ahead of time, as long as you keep the cottage cheese and dressing packaged separately until you’re ready to eat it. I often pack it in my husband’s lunches or have it prepackaged in the fridge for me to pull out on busy days.

Step 4: Mix It All Together

Lastly, I mix it all together! This cottage cheese and beet salad is the perfect blend of soft and crunchy textures. It takes a good while of chew time, so I feel like I ate something hearty and satisfying for lunch. And would you believe that my kids will eat this too? They really do!

Sometimes, I will cut up a few chicken nuggets and toss them in for them. Why they get a kick out of that, I don’t know, but I do know that they’re eating 4 vegetables and not complaining about it!

Make Cottage Cheese and Beet Salad Part of Your Routine

I hope you can find a way to add this cottage cheese and beet salad to your routine too!

It’s quick, healthy, and an excellent meal prep option for busy days. Whether you’re enjoying it as a refreshing lunch, packing it in your family’s lunchboxes, or even serving it as a light dinner, this salad adds a nutritious boost to your day. Pair this salad with my 30-Minute Chicken Tortilla Soup for a comforting, protein-packed meal.

Give it a try, experiment with your favorite toppings, and enjoy a meal that’s good for both your schedule and your taste buds. Happy Cooking, y’all!

5-Minute Cottage Cheese and Beet Salad

4 from 1 vote

A quick, protein-packed salad featuring creamy cottage cheese, canned beets, fresh veggies, and a tangy dressing. Perfect for a healthy, energizing lunch in just 5 minutes.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1

Course: Lunch, Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups leafy greens romaine recommended
• 1/2 cup cucumber sliced
• 1/2 cup carrots shredded or julienned
• 1/2 cup beets canned and unsalted, sliced
• 3/4 cup cottage cheese 2% milk-fat
• 1 tbsp Italian dressing or balsamic vinaigrette
• 2 tbsp sunflower seeds optional, for topping

Equipment

• 1 plate
• 1 fork
• 1 knife
• 1 Measuring Cup

Method

 

1. Arrange the leafy greens on a plate as the base.
2. Top with sliced cucumber, shredded carrots, and sliced canned beets.
3. Add cottage cheese in a large dollop over the vegetables.
4. Drizzle Italian dressing (or balsamic vinaigrette) over the salad.
5. Sprinkle sunflower seeds on top, if using.
6. Mix everything together and enjoy immediately.

Notes

• For meal prep, keep cottage cheese and dressing separate until ready to eat.
• Substitute romaine with any sturdy leafy green.
• Use non-fat or full-fat cottage cheese as preferred, but 2% gives the best texture.
• Add cooked chicken or chicken nuggets for extra protein, especially for kids.
• Adjust dressing amount to taste or omit if cottage cheese is creamy enough.
• Sunflower seeds add crunch and extra nutrition but are optional.