Name: Warm beetroot and lentil salad with pork sausages
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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)

Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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