For beetroot salad with paneer:
beetroots (peeled and diced)
tbsp Noor Oil
tsp toasted cumin powder
cups lettuce leaves (cleaned, separated)
Toasted sesame seeds
Paneer cut into cubes
lemon (for juice)
cup fresh orange juice
Sea salt and fresh ground pepper
For shallot vinaigrette:
cup white vinegar/apple cider vinegar
tsp Dijon mustard
tsp kosher salt
Freshly ground black pepper
tablespoons finely minced shallots
cup Noor Oil
Beetroot is one of my favorite vegetable these days, not only is it extremely nutritious, but it’s lovely to look at as well. The beautiful pink hues could brighten up anyone day. This salad in particular was an inspiration based on local ingredients and lack of good South Asian style salad recipes. Salads often have a reputation of tasting bland and aren’t filling enough, that’s not the case with this salad. It’s meant to be a substantial serving of vegetables presented in an appetizing way that’s sure to be pleasing to the eyes and stomach.
The beetroot is a vegetable with a very distinct earthy flavor, which can hold up to a lot of spice. I used cumin in this recipe because it melded with the natural earthiness of the beets and brought out the warmer undertones that make it so scrumptiously delicious! You can choose to add more spices, it’s really personal preference, but this dish is really meant to make the star ingredient shine, the beets.
Preheat oven to 177°C.
Toss the diced beetroots with cumin powder, 1-2 tablespoons Noor Oil, salt and pepper.
Lay them flat on a baking sheet lined with foil and roast for about 30-40 minutes turning once through the cooking process.
In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Mix in the shallots. Gradually whisk in the Noor Oil to make a smooth dressing. Use immediately or store covered, in the refrigerator for up to a week.
Spiced beetroot salad with paneer preparation:
While the beetroot is cooking in the oven, let’s prepare the paneer. In a medium sauce pan, bring one tablespoon of Noor Oil to a medium high temperature.
Pan fry the paneer in Noor Oil, making sure all sides of the paneer is golden brown. Remove from the pan, sprinkle with salt and pepper, add one teaspoon of lemon and keep it aside.
Remove the cooked beetroot from the oven, toss it with the orange juice, lemon and 1-2 tablespoon of Noor Oil and set it aside.
Just before serving, assemble the salad by placing the lettuce in a large salad bowl, add the tossed beetroot, and smear on top with shallot vinaigrette. Sprinkle with the pan fried paneer and toasted sesame seeds. Enjoy!