Paneer and roasted beet salad

Name: Paneer and roasted beet salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Easy
June 2015

Easy
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

Nutrition: per serving

Calories: 277kcals
Fat: 17.8g (3.1g saturated)
Protein: 14g
Carbohydrates: 16.7g (15.2g sugars)
Fibre: 5g
Salt: 0.4g

Nutrition: per serving

Calories: 277kcals
Fat: 17.8g (3.1g saturated)
Protein: 14g
Carbohydrates: 16.7g (15.2g sugars)
Fibre: 5g
Salt: 0.4g

Save recipe

Save recipe Print

Ingredients

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

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

Method

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)

Method

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)

delicious. tips

“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

Fancy getting a copy in print?

Subscribe to our magazine