Roasted baby beetroot and sausage salad
3
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
For a salad with extra crunch, look no further.
Ingredients
Beetroot
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)
Instructions
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.
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