A white plate of mango, paneer and roasted beetroot

Paneer and roasted beet salad

  • serves 4
  • Easy

A riot of colour, Nik Sharma's flavoursome salad combines seared paneer with roasted beetroot and a fresh mango, lime and kefir dressing


Try this easy paneer salad, then check out our saag paneer, matar paneer, paneer tikka masala and more paneer recipes.

Recipe author Nik Sharma says: “There is a joy that I find hard to express when I eat ripe Indian mangoes – the aroma reminds me of summer holidays in Goa.”




  • plain unsweetened kefir, buttermilk or yogurt 240ml
  • ground cumin ½ tsp
  • ground turmeric ½ tsp
  • chilli powder ½ tsp
  • black peppercorns ground to make ½ tsp
  • paneer 400g


  • beetroots 4 medium (455g), ideally a mixture of red and yellow
  • extra-virgin olive oil 2 tbsp, plus extra for the pan


  • ripe mango 140g, diced
  • grapeseed oil or olive oil 60ml
  • kefir or buttermilk 120ml
  • lime juice 1½ tbsp
  • Dijon mustard 1 tbsp
  • black peppercorns ground to make ¼ tsp
  • chilli powder ¼ tsp


  • rocket 200g
  • extra-virgin olive oil 1 tbsp
  • black peppercorns ground to make 1 tsp
  • amchoor powder (dried mango powder) 2 tsp


  • Step 1

    Whisk together the kefir, cumin, turmeric, chilli powder, black pepper and 2 tsp of salt in a small bowl. Taste and season with more salt if needed. Pour the marinade into a large bowl or resealable bag.

  • Step 2

    Cut the paneer into roughly 2.5cm x 5cm pieces and add them to the marinade, then toss to coat evenly or seal the bag and gently shake. Leave to marinate for 1 hour at room temperature, or overnight in the fridge.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. While the paneer marinates, prepare the beets. Peel, trim the ends and cut into quarters. Put the beets in a baking dish or roasting tray, drizzle with the olive oil and season with salt. Roast for 30-45 minutes or until they are tender on the inside and a knife slides through the centre with ease. Remove from the oven and allow them to rest for 10 minutes.

  • Step 4

    While the beets roast, prepare the dressing. Put the mango, oil, kefir, lime juice, mustard, pepper and chilli powder into a blender, and pulse on a slow speed until combined and smooth. Season with salt to taste.

  • Step 5

    Cook the paneer just before you’re ready to assemble the salad. Heat a cast-iron griddle pan or a medium non-stick frying pan over medium-high heat and brush the surface with a little olive oil. With a pair of kitchen tongs, carefully lift the paneer out of the marinade and cook in batches in the hot pan for 2-3 minutes per side or until it turns golden brown and slightly seared.

  • Step 6

    To serve, toss the rocket in a large mixing bowl with the olive oil. Add the pepper and season with salt, followed by the warm, grilled paneer. Drizzle with a few tbsp of the salad dressing. Sprinkle with the amchoor just before serving and serve the remaining salad dressing on the side.

This paneer and beet salad with mango-lime dressing recipe is adapted from LA-based food writer Nik Sharma's book The Flavor Equation (£26, Chronicle Books).

*This recipe is gluten free according to industry standards

Discover more ways with paneer

Paneer Tikka Recipe with Pea and Mint Relish


Nutritional Information

  • Kcals 633
  • Fat 47.1g
  • Saturates 18.4g
  • Carbs 18.9g
  • Sugars 18g
  • Fibre 4.5g
  • Protein 31.2g
  • Salt 3.3g