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Photo of Roasted baby beetroot and sausage salad by WW

Roasted baby beetroot and sausage salad

Total Time
1 hr 20 min
20 min
1 hr
For a salad with extra crunch, look no further.



650 g

Baby carrot

6 individual, (1 bunch)

Extra lean beef sausage

4 thin, (4 x 58g)

Baby spinach

70 g

Greek yoghurt, plain, low-fat, no added sugar

¼ cup(s)

Red onion

1 small, thinly sliced

Fresh flat-leaf parsley

1 tbs, finely chopped

Fresh chives

2 tsp, finely chopped

Fresh mint

2 tsp, finely chopped

Ground sumac

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C. Spread walnuts on a baking tray and bake for 4–5 minutes or until roasted. Cool.
  2. Increase oven to 200°C. Wrap beetroots in foil. Place on a baking tray. Bake for 30 minutes. Add carrots to tray and bake for 30 minutes. Cool for 10 minutes.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook sausages for 3–4 minutes each side or until cooked through. Slice thickly and cover to keep warm.
  4. When cool enough to handle, peel beetroots and cut into wedges (see tip). Combine spinach, sausage, beetroot, carrots, walnuts and onion in a large bowl.
  5. Combine yogurt, parsley, chives, mint and 2 teaspoons cold water in a small bowl. Season with salt and freshly ground black pepper. Drizzle dressing over salad and sprinkle with sumac. Serve.


Wear rubber gloves when peeling beetroot so your hands do not stain.