This beetroot salad is yet another ‘makeover for leftovers’ meal. Leftovers are paneer from the night before and the other ingredients like beetroot had to be used before it went bad. I added a pear to it and made a quick dressing to go with the salad. I like beets roasted or cooked. The only way I can have them raw is when they’re in a juice. Coming back to this salad, I roasted beetroot slices in the oven for just 15 mins, sliced up a pear, crumbled paneer on top and drenched it all with the dressing. Easy peasy!
Yield: 1 portion
Prep time: 5 mins
Cooking time: 15 mins
Beetroot – 1 medium peeled and sliced
Pear – 1 sliced
Paneer – handful crumbled
Balsamic vinegar – 1 tbsp
Honey – 1 tsp
Mustard paste/sauce – 1 tsp
Preheat oven at 190 degrees C while you prep the beetroot.
Peel and slice the beetroot. The thicker the slice, the longer it takes to cook it.
Pop the slices into the oven and let them roast for 15 mins.
In the meanwhile, slice the pear and keep it aside. Make the dressing.
Mix all the ingredients for the dressing and keep aside.
Place the cooked beetroot slices on a plate with the pear and crumble the paneer on top.
Pour the dressing all over. You can add a finely chopped chilli to the salad as well if you want it spicy.
- You can use feta instead of paneer.
- You can change the dressing to honey, lemon juice, mustard and olive oil.
- You can add greens like lettuce and rocket.
- You can also add cooked chicken if you have any.