Hearty Beetroot and Paneer Salad with Zesty Dressing

1.Preheat your oven to 200°C (400°F).

2.Place the diced beetroot on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.

3.Roast the beetroot in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

4.While the beetroot is roasting, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper in a small bowl. Set aside.

5.In a large mixing bowl, combine the grated carrots, sliced onion, and diced tomato. Add the roasted beetroot once it's done and slightly cooled.

6.Add the cubed paneer to the salad mixture and gently toss to combine all the ingredients.

7.Drizzle the prepared dressing over the salad and toss gently to coat everything evenly.

8.Transfer the salad to a serving platter and garnish with fresh coriander leaves before serving.