Paneer, Roasted Beets and Hazelnut Salad

Hazelnuts contain monounsaturated fats which are a healthier type of fat that benefits the heart.


Serves 2
adults
529
Kcals
per serving

5 Mins
prep

40 Mins
cooking

Recipe
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Ingredients

For the salad

Beetroot, peeled and cut into wedges   (300g)
1 tbsp olive oil (15ml)
Blanched hazelnuts  (30g)
Paneer cheese, cut into 2-3cm cubes ( 75g)
Watercress  (50g)

For the dressing

1 heaped tbsp low fat plain natural yoghurt (40g)
1 tbsp lemon juice (15ml)
1/2 tsp horseradish sauce (3g)
1 tsp dried dill (1g)
2 large wholemeal pitta bread (120g)

Method

  1. Preheat the oven to 180°C.
  2. Put the beets in a roasting tin, drizzle with 1 tsp olive oil and roast for 30 minutes.
  3. Add the hazelnuts to the roasting tin and roast for a further five minutes.
  4. While the beets are roasting, heat the remaining 2 tsp oil in a frying pan and add the paneer, cooking over a low heat until brown on all sides.
  5. Make the dressing by mixing together the yoghurt, lemon juice, horseradish and dill.
  6. Mix the beets and hazelnuts, paneer, dressing and watercress together in a large bowl.
  7. Serve with pitta bread.
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Nutritional information per serving

529kCal, 2204kJ
22.2g
28.7g
9.7g
45.3g
16g
10.2g
796mg

© The Vegetarian Society