Orange, Beetroot and Herb Salad with Sumac Dressing
Ingredients
- 4 medium beetroot, peeled and coarsely grated or shredded
- 3 oranges, peeled and segmented
- ¼ small red onion, thinly sliced
- ½ cup flat-leaf parsley leaves
- ½ cup mint leaves
Sumac Dressing
- 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, pressed
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.
3. Serve drizzled with remaining dressing and sprinkled with extra sumac.