Paneer and Roasted Beet Salad

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This crockery is the cleanable conveyance for those bunches of different-colored beets present appearing astatine your market store. It offers crunch and roasted tenderness, and it's tossed with a zippy, antithetic dressing.

You tin peel the beets earlier you chopped the rootlike into wedges -- arsenic instructed beneath -- oregon you tin scrub the exteriors good and, erstwhile roasted, gaffe disconnected the skins aft they've cooled for a bit.

Serve with lukewarm focaccia.

Firm, caller paneer food is disposable successful ample supermarkets, wherever you tin besides sometimes find achromatic mustard seed, a staple astatine Indian markets.

Ingredients

1 1/4 pounds beets, preferably of antithetic colors (see headnote)
2 tablespoons canola oil
1 spoon achromatic mustard effect (see headnote; whitethorn substitute brownish mustard seed)
1 spoon crushed ginger
1 3/4 ounces (about 1/2 cup) skinned hazelnuts
5 1/2 ounces paneer food (may substitute halloumi cheese; spot headnote)
Several sprigs caller dill
1/2 lemon
2 tablespoons plain Greek-style yogurt (regular oregon low-fat)
1 tablespoonful prepared achromatic horseradish
Pinch good oversea salt, oregon much arsenic needed
Drizzle of honey
2 cups watercress

Nutritional Facts

Per serving (using low-fat yogurt)

Calories
360
Fat
25 g
Saturated Fat
7 g
Carbohydrates
23 g
Sodium
210 mg
Cholesterol
35 mg
Protein
14 g
Fiber
6 g
Sugar
17 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Indian Family Kitchen: Classic Dishes for a New Generation,” by Anjali Pathak (Clarkson Potter, 2016).

Tested by Bonnie S. Benwick.

Published October 10, 2016

Updated March 15, 2026