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Beef Sausages

with tangy mustard lentils, roasted beetroot & onion

 

Serves: 4 people  |  Prep Time: 15-20 mins  |  Cook Time: 45-50 mins

INGREDIENTS:

750g (3 large) raw beetroots, cut into wedges
500g (3 large) red onions, cut into wedges
3 garlic cloves, lightly squashed
1 tsp dried oregano
salt and pepper to season
12 thin beef sausages*
2 cans lentils, drained and rinsed
watercress to serve

Tangy Mustard Dressing:

2 tbsp Dijon mustard
2 tbsp Australian mustard
juice of 2 lemons (approx 4tbsp lemon juice)
4 tbsp extra virgin olive oil
½ tsp honey
salt and pepper to season

METHOD:

Preheat the oven to 200°C fan forced.

Into a roasting dish place the beetroots, onion, garlic and dried oregano. Season with salt and pepper. Roast for 45-50 minutes or until the beetroot is tender and the onion is caramelised and charred.

Heat the barbecue grill and cook the sausages until cooked.

Meanwhile, to make the dressing, whisk together all the ingredients and season with salt and pepper.

To assemble, toss a little dressing through the lentils with the beetroot and onion, place onto a serving platter and top with the sausages. Drizzle with some of the extra mustard dressing and scatter watercress over the top.

* There will be more than enough sausages. Keep a couple of cooked ones aside for leftovers for lunch.

Enjoy!