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Bathukamma: the brightest greens for Telangana's festival of flowers
Roasted beetroot over leafy greens with crumbled cheese and pumpkin seeds

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

  1. Step 1: Wrap the beetroots in foil and roast at 200°C for 35 minutes until tender; cool, peel and slice.

  2. Step 2: Whisk olive oil, honey, lemon juice and a pinch of salt into a dressing.

  3. Step 3: Spread spinach on a platter and arrange the beetroot slices on top.

  4. 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.

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