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

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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.”

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Ingredients

MARINADE

  • 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

BEETS

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

MANGO-LIME DRESSING

  • 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

TO SERVE

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

Method

  • 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
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