• Salad

  • Difficulty: Simple

Paneer, Roasted Beetroot and Hazelnut Salad

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

  • Serves 2

  • Preparation 5 mins

  • Cooking 40 mins

Paneer, Roasted Beetroot and Hazelnut Salad
  • Egg-Free


For the salad
  • 300g beetroot, peeled and cut into wedges
  • 1 tbsp olive oil
  • 30g blanched hazelnuts
  • 75g vegetarian paneer, cut into 2-3cm cubes
  • 50g watercress
For the dressing
  • 1 heaped tbsp low fat natural yogurt
  • 1 tbsp lemon juice
  • ½ tsp horseradish sauce
  • 1 tsp dried dill
To serve
  • 2 large wholemeal pitta breads


  1. Preheat the oven to 180°C / gas mark 4.
  2. Put the beetroot wedges 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 5 minutes.
  4. While the beetroot is 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 yogurt, lemon juice, horseradish and dill.
  6. Mix the beetroot wedges and hazelnuts, paneer, dressing and watercress together in a large bowl.
  7. Serve with pitta bread.
Nutrition per serving
  • Calories

    529 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sugar


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