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Roasted beets & Queso Panela Salad with Salsa Macha Verde
From Chef Rishi Kumar of Mirra, this Roasted Beets & Queso Panela Salad with Salsa Macha Verde is a bold, textural celebration of modern Mexican flavors.
Earthy roasted beets bring natural sweetness and depth, paired perfectly with the creamy, mild tang of grilled queso panela. The dish is elevated by Chef Rishi’s vibrant salsa macha verde—a punchy, herbaceous oil infused with seeds, nuts, chiles, and fresh green aromatics. Finished with citrus, herbs, and a touch of crunch, it’s a salad that redefines the genre—layered, unexpected, and deeply satisfying.
Author:Chef Rishi Kumar
Ingredients
5 lb. baby red beets
- 6 oz (3/4 cup) Queso Panela
-
2 oz (1/4 cup) Verde Macha by Chef Rishi
- 1 cup arugula
Olive oil (to taste)
Salt/Pepper (to taste)
Directions
Preheat oven to 350 degrees. Roast the beets whole, place in a shallow Pyrex dish and toss with olive oil. Add 1 cup water and cover with aluminum foil. Cook beets in oven for 45 min until tender. Let it cool. Wear a glove and peel beets, then cut them into quarters. Crumble panela cheese. To assemble, dress the beets with Verde Macha by Chef Rishi, and place on a dish. Crumble over panela cheese and finish with arugula.
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