Recipe for Beetroot, sumac and sweet potato salad
Serves 2
6 beetroot, any colour, washed but unpeeled
2 medium or large sweet potato
Half a red onion, finely diced
2 tbsp orange juice
2 tsp olive oil
1 tsp sumac
Heat the oven to 180 C, 350 F, Gas mark 4
Rub the olive oil into the skin of the beetroot. Loosely wrap up the beetroot in a tin foil parcel.
Place the foil parcel on a baking tray and bake for twenty minutes.
When the twenty minutes are up, pierce the sweet potato with a fork and place them on the baking tray next to the beetrot and bake both for about an additional forty minutes.
Check that both vegetables are done. The potatoes should be soft in the middle. The beetroot will be a little firmer but soft to the knife point all the way through. Leave either or both in the oven for a little longer if needed.
Open the foil parcel that contains the beetroot and let them cool just enough to handle.
Peel the skin from the beetroot and roughly chop.
Coarsely chop the sweet potato into larger, bite sized pieces, leaving the skin on.
Toss the sweet potato and beetroot with the onion, sumac and orange juice and serve quickly while the cooked ingredients are still hot.