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Roast root vegetables with sumac dressing

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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