Recipe Detail
Beetroot and Paneer Salad
A balanced salad that combines paneer, beetroot, and cucumber for protein, color, and a more substantial light meal.
| Calories | 286 kcal |
| Protein | 18g |
| Prep Time | 15 mins |
| Nutri-Grade | A |
Why it supports metabolic health
Paneer increases protein density while beetroot and cucumber add volume and freshness, making the meal feel substantial without becoming heavy.
Ingredients
- • 1 small beetroot, boiled or roasted, cubed
- • 100 g paneer, cubed
- • 1 small cucumber, chopped
- • 1 tbsp lemon juice
- • Salt and pepper to taste
- • Pinch of roasted cumin powder
- • Fresh mint or coriander leaves
Method
- Cook beetroot until tender and cut into cubes.
- Lightly pan-toast the paneer until warm and lightly golden.
- Add beetroot, paneer, and cucumber to a bowl.
- Season with lemon juice, salt, pepper, and cumin, then toss gently.
- Finish with herbs and serve chilled or at room temperature.
Substitution options
- • Use tofu instead of paneer for a dairy-free version.
- • Add lettuce for more volume.
- • Pair with fruit when using it as a larger snack.
Best fit for
High Protein Vegetarian · PCOS-Friendly · Postpartum Support
Roasted beetroot gives the salad a sweeter, deeper flavor than boiled beetroot.