Beef Sausage with Tangy Mustard Lentils, Roasted Beetroot and Onion
Beef Sausage with Tangy Mustard Lentils, Roasted Beetroot and Onion
INGREDIENTS
Mild Beef Sausages 12 sausages
Raw beetroots, cut into wedges 750 g
Red onions, cut into wedges 500 g
Garlic cloves, lightly squashed 3 cloves
Dried oregano 1 tsp
salt and pepper to season
Lentils, drained and rinsed 2 cans
Watercress, garnish as needed
Tangy Mustard Dressing
Dijon mustard 2 tbsp
Pomeroy mustard 2 tbsp
Lemon juice 2 lemons
Olive oil 4 tbsp
Honey ½ tsp
Salt and pepper to taste
LET'S GET COOKING!
Preheat the oven to 375°F.
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.
5. 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.