Quite simply a stunning salad - but then, beetroot is a stunning vegetable. I reckon this dish is sort of where Morrocco meets Peckham [where Sally runs her restaurant, Persepolis]. At any rate, the Moroccans make much of orange in their salads.


Method:

• Peel and cube the beetroot (aim for 1.5cm squares) and cook it in a minimal amount of water, keeping an eye on the water levels so it doesn’t actually dry out.

• Peel and cube the sweet potato, keeping it in water until you are ready for it. The beets will take about 35 minutes to cook and the sweet potato about 15 minutes, so add the sweet potato to the pan after about 20 minutes and things should work out just dandy.

• Drain, then allow them to cool before mixing them with the carrot and fresh herbs.

• Whisk all the rest of the ingredients together as a dressing and spoon it over the vegetables.
  
  Recipe adapted from: Veggiestan: a vegetable lover’s tour of the Middle East (Pavilion)