Roasted baby beetroot and sausage salad

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Spread walnuts on a baking tray and bake for 4–5 minutes or until roasted. Cool.
2. Increase oven to 220°C or 200°C fan-forced. 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.