Roast root vegetables with sumac dressing


  • Serves 4 people

If you have time you can peel the carrots and beetroot first, but we find a good scrub is all that's needed for their tender skins to be edible.

  • 1 bunch Dutch carrots, trimmed
  • 1 bunch baby beetroot, beetroot trimmed and halved, 1 cup leaves reserved separately
  • 1 parsnip, halved lengthways, cut into wedges
  • 1 Spanish onion, cut into wedges
  • 6 oregano sprigs
  • 6 garlic cloves, unpeeled
  • 2 tbsp extra-virgin olive oil
  • 1 cup (loosely packed) baby spinach leaves
  • To serve: crumbled Persian feta
  • Sumac dressing
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of 1½ lemons
  • 1½ tsp sumac
01   Preheat oven to 250C fan-forced or hottest setting on conventional oven. Toss carrot, beetroot, parsnip, onion, oregano, garlic and oil in a roasting pan to combine and roast until vegetables are golden and bases are caramelised (20 minutes).
02   Meanwhile, for sumac dressing, whisk ingredients in a bowl to combine, season to taste and set aside.
03   Squeeze roasted garlic from skins into sumac dressing, whisk to combine and set aside. Combine beetroot leaves, spinach leaves and roasted vegetables in a bowl, drizzle with half the dressing and toss to combine. Transfer to a platter, scatter with Persian feta and serve with remaining dressing to the side.
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