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Roast Vegetable Salad with Sumac Yoghurt Dressing

Dig in to this refreshing delight in this KRoast Vegetable Salad with Sumac Yoghurt Dressing recipe. It's very easy to prepare, tastes terrific, and is good for your health!

Serves 8


  • 2 medium sized beetroot, roughly chopped
  • 1/4 cup olive oil
  • sea salt
  • 1-2 red onions, quartered
  • 1 red capsicum, sliced into 2 cm wide strips
  • 300g pumpkin, chopped into chunks
  • 1 parsnip, cut into batons
  • 8 baby carrots, halved lengthways
  • 3/4 cup thick Greek style natural yoghurt
  • 1 clove garlic finely chopped with 1/2 teaspoon sea salt
  • 1/2 teaspoon Sumac spice
  • parsley leaves



  1. Preheat the oven to 200 C.
  2. Wrap the beetroot in foil with a drizzle of olive oil and place in a roasting dish. Cook for 30 minutes. Remove the beetroot foil and add the remaining vegetables to the pan with the beetroot.
  3. Drizzle with oil and season with sea salt.
  4. Roast for 45 minutes, turning at times, until vegetables are tender and caramelised on the edges.
  5. Whisk the garlic and sumac into the yoghurt.
  6. Allow the vegetables to cool to lukewarm or room temperature before arranging in a serving dish, scatter with parsley leaves.
  7. Serve with the sumac yoghurt dressing.


    Click here to buy Sumac Spice and other herbs and spices


    Source: FoodLovers


    Photo Credit to: FoodLovers

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