AT A GLANCE
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.
|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.|