Beet & Cheese Salad

This salad (from my childhood!) is 2 in 1. It gives an option to appeal to everyone’s taste. You can choose rich, creamy and more filling or light, fresh and with the twist. Or do both. Before you read further, set a big pot with the water on stove and add ½-1 kg beets to boil.

Photo courtesy of Linda Boordo

Photo courtesy of Linda Boordo

This unimpressive root-beetroot has so many benefits. It’s low on calories, but high on carbs, so it is like energy drink on your plate. It is cheap, helps against cancer and heart disease. Rich with nutrients and can eat all of it: leaves and root, raw and cooked.


- 1/2-1kg beets
- 100g grated cheese (low fat)
- Greek yoghurt or crème fraise
- Spoon or 2 of mayonnaise
- Salt and pepper
- Minced garlic
- Pickles for the “fresh” version.


When beets have been boiled soft and cooled under the cold water, peel them and grate. Rich version of salad comes with beet, cheese, crème fraise and mayonnaise. Light version of salad comes with beet, finely chopped pickles and Greek yoghurt.
Season and add garlic after taste. Serve with dark wholegrain bread!
Enjoy and stay healthy!

Linda Boordo

Healthy food blogger

I think, live and breathe food. My ultimate goals are to help others to enjoy life while staying healthy and to break stereotypes that come with it. Tips, tricks and recipes for tasty meals. Fresh dishes, when out of time, when need to surprise mother in law or just satisfy cravings. It's all covered. Enjoy food and stay healthy!

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