Sausages served with Roast Apples and Beetroot Recipe

Beetroot main course with roasted apples
Yield: 4    Preparation Time: 40 mins    Cooking Time: 1 hr
This gusty roast beetroot salad with sautéed greens is a perfect main meal dish when served with grilled sausages.


1 bunch beetroot, with the tops intact
1 red onion, finely chopped
8 pork sausages
2 tablespoons olive oil
2 tins anchovies, chopped
4 cornichons, chopped
1 tablespoon Dijon mustard
100ml olive oil
1 tablespoon balsamic vinegar
1 teaspoon capers
1 handful parsley, chopped
1 handful tarragon or mint leaves
1 teaspoon salt
½ teaspoon sea salt and freshly ground black pepper

For the greens;
2 cloves garlic, shredded
1 large apple
1 tablespoon butter
½ lemon, juice only

Recipe Instructions

Preheat the oven to 200C.

Make the beetroot salad.
Separate the greens from the roots of the beetroots and set the greens aside.  Mix together the beetroot and the oil and salt and wrap each beetroot in tin foil.  Place on a roasting tray and roast for 40 – 50 minutes until they are tender.  Leave them to cool in the foil, once cooled, remove the skins by rubbing them with your thumb and finger and then roughly dice the beetroot.  Combine the remaining ingredients along with the beetroot, season to taste and set it aside.

Cook the sausages.
Grill the sausages until they are cook through.

Prepare the greens.
Peel and core the apples and cut them into thin slices.  Sprinkle over with lemon juice to stop them from de-coloring.  Heat the butter over a gently heat in a frying pan and fry the garlic for 1 minute.  Turn up the heat and add the apples to the frying pan.  Cook for another 2 – 3 minutes until the apple starts to brown.

Add the beetroot tops and fry them briefly until they are soft and wilted.  Season with salt and pepper to taste.

Serve the greens with the sausages and the beetroot salad.


Main course