Jake's beetroot and sumac salad
This delicious recipe comes from the Middle East.
- Cook the whole unpeeled beetroot in a large pot of water until tender, about 30-40 minutes. Drain and cool.
- Peel, cut into quarters and slice thinly.
- In a serving bowl, put the onion, sumac, rocket and beetroot slices. Mix the dressing ingredients in a cup and pour over the beetroot.
- Serve with flatbread and marinated olives.