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 (see page 10 for instructions). 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