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Beets, Kumquats and Crumbled Paneer Salad

Serves 4

medium red or golden beets, stems and root ends removed
cup pine nuts, lightly toasted
cup fresh paneer cheese, crumbled
kumquats, rinsed, cut into half vertically and seeded
Salt to taste
5 to 6
Freshly ground black pepper
Juice of 1 lemon
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.


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