Beet And Egg Fattoush Salad

• 10 baby beets halved
• 1 flatbread
• 1/3 cup vegetable oil + 1 tbsp
• 4 eggs at room temperature
• 1/4 cup lemon juice
• 6 red radishes small, thinly sliced
• 1 cucumber peeled and coarsely chopped
• 4 spring onions thinly sliced
• 2 tablespoons fresh mint leaves torn
• 1/3 cup flat leaf parsley leaves fresh, torn
• 1/2 teaspoon sumac

1. Preheat oven to 350u0b0F. Wrap beets individually in foil. Place on a baking tray and bake for 30-40 mins or until tender. Cool slightly then peel and cut in half (or quarter, if large).
2. Meanwhile, brush bread with 1 tbsp oil. Place on a baking tray and bake for 8 mins or until lightly browned and crisp. Cool then break into chunks.
3. Place eggs in a small saucepan and cover with cold water. Bring to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 mins, drain then let cool slightly. Peel and cut into quarters.
4. Whisk together remaining oil and lemon juice. Season. Toss with beets, radishes, cucumber, onions, mint, parsley and bread. Serve topped with egg and sprinkled with sumac.

flatbread, vegetable oil , eggs, lemon juice, red radishes, cucumber, spring onions, mint, flat leaf parsley, sumac

Taken from www.yummly.com/recipe/Beet-and-Egg-Fattoush-Salad-1408533 (may not work)