With Mustard Microgreens
Roasted Beetroot & Mustard Microgreen Salad
Sweet roasted beetroot over spinach with crumbled paneer, toasted pumpkin seeds and a sharp hit of mustard greens.
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 2
Method
Step 1: Wrap the beetroots in foil and roast at 200°C for 35 minutes until tender; cool, peel and slice.
Step 2: Whisk olive oil, honey, lemon juice and a pinch of salt into a dressing.
Step 3: Spread spinach on a platter and arrange the beetroot slices on top.
Step 4: Scatter paneer, pumpkin seeds and mustard microgreens, then drizzle with the dressing.
Pairs earthy beetroot with leafy greens; use less honey for a sharper dressing. General food information only — not medical advice.
