Thursday, October 22, 2020
ADVT 
Salads

Chef Bal Arneson’s Warm Beet and Paneer Salad

Chef Bal Arneson Darpan, 24 Jan, 2014
  • Chef Bal Arneson’s Warm Beet and Paneer Salad
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.

MORE Salads ARTICLES

Indian Spiced Potato Salad with Chickpeas

Indian Spiced Potato Salad with Chickpeas

For the dressing 1/4 cup fresh lime juice 1 Tbs. grainy mustard 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 cup extra-virgin olive oil 2 large cloves garlic, mashed to a paste 2 tsp.…

Indian Spiced Potato Salad with Chickpeas

Spicy Mango Salad

Spicy Mango Salad

Ingredients: 2 big ripe mangoes, peeled, pitted and cut into 1 inch cubes 1/2 English cucumber, cut lengthwise into quarters and chopped into half inch pieces 1/2 medium red onion, peeled and chopped 8…

Spicy Mango Salad

Spinach Salad Fragrant

Spinach Salad Fragrant

For the vinaigrette: 1/4 cup extra-virgin olive oil 1/2 tsp. curry powder 1/4 tsp. ground cumin 1 medium clove garlic, minced (about 1 tsp.) 2-1/2 Tbs. fresh lemon juice (from 1 large lemon) Kosher salt…

Spinach Salad Fragrant

Indian Summer Tomato Salad

Indian Summer Tomato Salad

Ingredients 4 large tomatoes, sliced 4 cups of mixed greens (washed and dried) such as, spinach, arugula, and butter lettuce 2 Tbsp lime juice 4 Tbsp extra-virgin olive oil 1/2 tsp cumin seeds 1/2 tsp fennel…

Indian Summer Tomato Salad

Crispy Okra Salad (Kararee Bhindi)

Crispy Okra Salad (Kararee Bhindi)

From American Masala: 125 New Classics From My Home Kitchen by Suvir Saran with Raquel Pelzel (Clarkson Potter/Publishers, October 2007)

Crispy Okra Salad (Kararee Bhindi)

Chef Hari Nayak’s Chickpea, Mango and Watercress Salad

Chef Hari Nayak’s Chickpea, Mango and Watercress Salad

This recipe contains shredded raw mango. If you find getting hold of raw mangoes a challenge then you can easily substitute this with any other crunchy vegetable like radish

Chef Hari Nayak’s Chickpea, Mango and Watercress Salad

PrevNext