Paneer and roasted beet salad
- June 2015
- Serves 4
- Hands-on time 40 min
Hearty beetroot and fried paneer give this vegetarian salad recipe the extra oomph to leave you completely satisfied.
- Vegetarian recipes
- 17.8g (3.1g saturated)
- 16.7g (15.2g sugars)
- 500g raw beetroot in mixed colours, peeled, cut into wedges
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp ground ginger
- 50g whole blanched hazelnuts, roughly chopped
- 150g paneer, cut into 2cm cubes
- 2 tbsp natural yogurt
- 1 tbsp horseradish sauce
- Juice ½ lemon
- 1 tbsp roughly chopped fresh dill
- Drizzle clear honey
- Heat the oven to 200°C/180°C fan/gas 6. Put the beetroot wedges in a roasting tray and drizzle over half the oil. Sprinkle over the mustard seeds and ground ginger, toss to coat, then roast for 35-40 minutes. Add the hazelnuts for the last 5 minutes to toast until golden.
- Meanwhile, gently heat the rest of the oil in a frying pan, add the paneer pieces and fry, moving them around often, until they are golden brown on all sides. Drain on kitchen paper while you make the dressing.
- Whisk together the yogurt, horseradish, lemon juice, dill, honey and a pinch of salt in a small bowl.
- Remove the roasted beetroot and hazelnuts from the oven, then toss with the fried paneer, watercress and dressing in a serving dish.
A recipe from Secrets from My Indian Family Kitchen by Anjali Pathak (£12.99; Mitchell Beazley)
“Paneer is a cow’s milk cheese with a texture similar to halloumi. I’ve used it here to add a little indulgence. I’m cooking it the way it tastes best – fried so the edges go slightly crisp – but you can leave it out all together if you like. I feast with my eyes, so I’m also using different coloured beets.” -Anjali Pathak
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