INGREDIENTS
4
Beetroot
1/2 cup
Flat-leaf parsley, loosely packed
1/2
Garlic clove
1/2 cup
Mint, loosely packed
3
Oranges
1/4
Red onion, small
2 tsp
Sumac
60 milliliters
Olive oil, extra-virgin
1 tbsp
Red wine vinegar
Finely grated rind and juice of ½ lemon