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 bunchDutch carrots, trimmed1 bunchbaby beetroot, beetroot trimmed and halved, 1 cup leaves reserved separately 1parsnip, halved lengthways, cut into wedges1Spanish onion, cut into wedges6oregano sprigs6garlic cloves, unpeeled2 tbspextra-virgin olive oil1 cup (loosely packed)baby spinach leavesTo serve:crumbled Persian fetaSumac dressing60 ml (¼ cup)extra-virgin olive oilJuiceof 1½ lemons1½ tspsumac
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).
Meanwhile, for sumac dressing, whisk ingredients in a bowl to combine, season to taste and set aside.
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.