Fast Recipes

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.

By Max Adey
  • 15 mins preparation
  • Serves 4
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This simple winter salad can be served as is or beefed up with some pan-fried fish or shredded roast chicken.


  • 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


  • 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.
  • undefined: Max Adey