Beets, Kumquats and Crumbled Paneer Salad
Beets, Kumquats and Crumbled Paneer Salad Serves 4 4 medium red or golden beets, stems and root ends removed 1/3 cup pine nuts, lightly toasted 1/3 cup fresh paneer cheese, crumbled 6 kumquats, rinsed, cut into half vertically and seeded Salt to taste 5 to 6 Freshly ground black pepper Juice of 1 lemon 1 tablespoon sunflower-seed oil 5 to 7 fresh chives, cut into 1-inch pieces Cook the beets with their peel on. You can either do it by boiling them - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. You can also cook them by wrapping the beets in aluminum foil and bake them in the oven at 400° F for an hour or until done. In either case let them cool at room temperature and remove their peels and slice them. Toos the beets with rest of the ingredients and serve on side of grilled meats or as a salad course.