Beetroot and orange salad with sumac dressing

Name: Beetroot and orange salad with sumac dressing
Prep time: 15 min
Total time: 15 min
Yield: Serves 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; 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

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.

Sep 12, 2018 11:00pm

By Max Adey

15 mins preparation
Serves 4

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.