Fast Recipes

Roast root vegetables with sumac dressing

Australian Gourmet Traveller recipe for roast root vegetables with sumac dressing.

By Lisa Featherby & Alice Storey
  • Serves 4
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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.


  • 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 baby spinach leaves (loosely packed)
  • To serve: crumbled Persian feta
Sumac dressing
  • 60 ml extra-virgin olive oil (¼ cup)
  • Juice of 1½ lemons
  • 1½ tsp sumac


  • 1
    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).
  • 2
    Meanwhile, for sumac dressing, whisk ingredients in a bowl to combine, season to taste and set aside.
  • 3
    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.