My dear friend Paul had never tasted Indian food until he met me. He now loves paneer, and loves this salad. When I showed him how to make this Indian cheese from scratch, he couldn’t believe it could be done in less than half an hour.
Serves 4
When Paul told me that beets contain several vitamins and minerals, I was inspired to do some research. Beets have been used for centuries as a medicinal treatment for a variety of conditions and have amazing health benefits. They are high in folate and antioxidants, and have been shown to prevent colon cancer and lower LDL (the “bad” cholesterol). That is one of the reasons I often prepare this salad for my family.
Ingredients
2 large beets, peeled and cut into bite-sized pieces
2 Tbsp (30 mL) grapeseed oil
1 tsp (5 mL) garam masala (page 7)
½ tsp (5 mL) coriander, crushed
10 to 12 curry leaves
salt and pepper to taste
¼ cup (60 mL) grated paneer (page 10)
1 tsp (5 mL) lime juice
Preparation
Place the beets in a saucepan and add enough water to cover. Bring to a boil, then reduce the heat to medium and cook for 8 to 10 minutes, or until the beets are still slightly crunchy. Remove from the heat, drain, and cool slightly.
Heat the oil in a skillet over medium-high heat. When the oil is hot, add the garam masala, coriander, and curry leaves and cook for 5 seconds. Add the salt, pepper, and grated paneer and cook until the paneer turns golden brown, about 15 to 20 seconds. Turn the heat off and add the lime juice.
Sprinkle the paneer mixture over the beets and toss before serving. Serve warm.
