Paneer & roasted beet salad Recipe | Curry for Change
Experience a delicious Paneer & roasted beet salad that combines sweet beets, crispy paneer, and a zesty dressing—perfect for making a difference.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at curryforchange.org.uk.
Ingredients
- 500g (1lb 2oz) mixed-coloured raw beetroot, peeled and cut into wedges
- 2 tbsp rapeseed oil
- 1 tsp black mustard seeds
- 1 tsp ground ginger
- 50g (13/4oz) whole blanched hazelnuts
- 150g (51/2oz) paneer, cut into large bite-sized pieces
- 2 tbsp natural yogurt
- 1 tbsp horseradish sauce
- juice of 1/2 lemon
- 1 tbsp roughly chopped dill
- good pinch of sea salt
- drizzle of clear honey, to taste
- 100g (31/2oz) watercress
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