Name: Beetroot and orange salad with sumac dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 beetroot (about 150gm each), peeled and coarsely grated; 3 oranges, peeled and thinly sliced; ¼ small red onion, thinly sliced; ½ cup (loosely packed) flat-leaf parsley, torn; ½ cup (loosely packed) mint, torn; Sumac dressing; 60 ml (¼ cup) extra-virgin olive oil; 1 tbsp red wine vinegar; 2 tsp sumac, plus extra to serve; Finely grated rind and juice of ½ lemon; ½ garlic clove, finely grated

Beetroot and orange salad with sumac dressing

A salad that makes the most of winter produce, this simple number is ideal on its own if you're looking for a light lunch but you can pair it with fish or chicken for a larger meal, too.

This simple winter salad can be served as is or beefed up with some pan-fried fish or shredded roast chicken.

Ingredients

4 beetroot (about 150gm each), peeled and coarsely grated

3 oranges, peeled and thinly sliced

¼ small red onion, thinly sliced

½ cup (loosely packed) flat-leaf parsley, torn

½ cup (loosely packed) mint, torn

Sumac dressing

60 ml (¼ cup) extra-virgin olive oil

1 tbsp red wine vinegar

2 tsp sumac, plus extra to serve

Finely grated rind and juice of ½ lemon

½ garlic clove, finely grated

Method

1.For sumac dressing, place ingredients in a small jar and shake well to combine.

2.Combine beetroot, orange, onion and herbs in a bowl, drizzle with a little dressing, season to taste and toss to combine. Serve drizzled with remaining dressing and sprinkled with extra sumac.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Recipe / styling by Lisa Featherby

Ingredients

Method

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