Sautéed Beet and Paneer Salad

A colorful Indian-inspired salad originating from the state of Punjab, combining the sweetness of roasted beets, the creaminess of paneer, and the crunch of pomegranate seeds.

🛒 Ingredients

• 4 cups Red beets
• 1 block Paneer cheese
• 1/4 cup Fresh mint leaves
• 2/3 cup Pomegranate seeds
• 1 medium cups Red onion
• 1/4 cup Cilantro
• 2 tbsp tsp Lime juice
• 1 tsp tsp Cumin powder
• 1 tsp tsp Salt
• 2 tbsp tbsp Chopped pecans

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 400°F (200°C). Wrap the red beets in foil and roast for 45-50 minutes, or until tender. Let cool completely.

2. 2

   Step 2: Cut the cooled beets into 1-inch cubes.

3. 3

   Step 3: In a large pan, heat 1 tbsp of oil over medium heat. Add 1 medium onion, finely chopped, and sauté until caramelized.

4. 4

   Step 4: Crumbling the paneer cheese, add it to the pan with the onion and sauté for 2-3 minutes.

5. 5

   Step 5: In a separate pan, toast the cumin powder and salt over medium heat for 1-2 minutes, until fragrant.

6. 6

   Step 6: Add the toasted cumin powder and salt mixture to the pan with the onion and paneer cheese.

7. 7

   Step 7: Stir in 1/4 cup of fresh cilantro leaves and the juice of 1 lime.

8. 8

   Step 8: Arrange the beets, cumin and onion mixture on a plate, and sprinkle with chopped pecans.

9. 9

   Step 9: Garnish with pomegranate seeds.

10. 10

    Step 10: Serve immediately.

💡 Pro Tips

To prevent beets from staining, wear gloves when handling. Make sure to toast the cumin powder to enhance flavor. You can adjust the amount of lime juice to your taste.

📊 Nutrition per Serving