Recipe

Warm beetroot and lentil salad with pork sausages

Healthy and delicious warm beetroot and lentil salad with pork sausages from Australian Women's Weekly.

  • 45 mins cooking
  • Serves 4
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Ingredients

Warm beetroot and lentil salad with pork sausages
  • 850 gram small beetroots
  • 2 x 400g cans brown lentils, rinsed, drained
  • 1 tablespoon olive oil
  • 1 brown onion (200g), chopped finely
  • 2 teaspoon yellow mustard seeds
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup (125ml) chicken stock
  • 150 gram baby spinach leaves
  • 1/2 cup (125ml) french dressing
  • 8 thick pork sausages (960g)

Method

Warm beetroot and lentil salad with pork sausages
  • 1
    Discard leaves and all but 2.5cm (1-inch) of the stalk from each beetroot. Boil, steam or microwave unpeeled beetroots for about 20 minutes or until just tender; drain. When cool enough to handle, peel then quarter beetroots; place in a large bowl with lentils.
  • 2
    Heat oil in a large frying pan; cook onion, seeds and spices, stirring, until onion softens. Add stock; bring to the boil. Remove from heat; stir in spinach.
  • 3
    Add spinach mixture and dressing to beetroot and lentil mixture in bowl; mix gently to combine. Season to taste.
  • 4
    Cook sausages in same cleaned pan. When cool enough to handle, slice sausages; serve with salad.

Notes

Using canned lentils instead of dried really reduces the cooking time in this recipe. If you like, you can make your own simple dressing for this salad: Combine 1 teaspoon fresh thyme leaves, 1 crushed garlic clove, ¼ cup olive oil and ½ cup red wine vinegar in a screw-top jar; shake well. Speed up this recipe further by using a 450g (14½-ounce) can of baby beetroot, drained and quartered, instead of cooking the fresh beetroot.

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