Creamy Potato Beet Salad (Printer-Friendly)
Tender potatoes and roasted beets tossed in tangy vinaigrette, served chilled with greens and feta.
# What You’ll Need:
→ Egg Mixture
01 -
4 large eggs
02 -
1 cup full-fat cottage cheese
03 -
1 teaspoon cornstarch
04 -
1 teaspoon hot sauce
05 -
1 teaspoon paprika
06 -
salt and freshly ground black pepper to taste
07 -
1 cup shredded Gruyere cheese (optional)
→ Vegetables
08 -
1 cup baby bella mushrooms, diced
09 -
1/2 cup yellow onion, finely chopped
10 -
1 cup kale leaves, finely chopped
11 -
2 garlic cloves, minced
12 -
1/4 cup sun-dried tomatoes, diced (optional)
→ Other
13 -
1 tablespoon extra virgin olive oil
# Steps to Follow:
01 -
Preheat oven to 300°F. Spray a 12-cup muffin tin thoroughly to ensure easy release of the bites after baking.
02 -
Heat olive oil in a large skillet over medium heat. Add onion and mushrooms, cooking for 2–3 minutes until onions soften and mushrooms begin to brown. Add garlic, kale, and sun-dried tomatoes if using, cooking for an additional 3–4 minutes until kale wilts and mixture is glossy. Season lightly with salt and pepper. Remove from heat and allow to cool.
03 -
In a food processor, blend cottage cheese until completely smooth. Add eggs, hot sauce, cornstarch, paprika, salt, pepper, and half of the shredded Gruyere if using. Blend until creamy and uniformly combined.
04 -
Fold the cooled vegetable mixture gently into the egg mixture, taking care not to overmix to maintain a tender texture.
05 -
Boil water and pour into a casserole dish placed on the bottom rack of the oven so the water reaches halfway up the dish. Close oven quickly to trap steam, which prevents drying during baking.
06 -
Divide the mixture evenly into prepared muffin cups, filling to the top. Sprinkle remaining Gruyere on each and gently press into the center. Bake on the center rack with steam bath below for approximately 25 minutes, or until set with no jiggle.
# Helpful Hints:
01 -
Blending cottage cheese fully is essential for achieving a fluffy texture. Steaming helps maintain moistness and prevents a rubbery outcome. Cooling vegetables before mixing ensures the eggs set evenly.
02 -
These bites keep well refrigerated for up to five days and freeze well for longer storage. Reheat directly from frozen in the microwave.