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Ingredients

1 bunch baby beetroot, washed, trimmed
6 (about 600g) gourmet lamb sausages
2 tablespoons white wine vinegar
2 tablespoons walnut or olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
2 fennel bulbs, cut into wedges
1 green witlof, trimmed, leaves separated
1 red witlof, trimmed, leaves separated
100g mild blue cheese, thinly sliced

Method

Step 1 Preheat oven to 180°C. Wrap each beetroot individually in foil and place on an oven tray. Bake in oven for 30 minutes or until beetroot is tender. Remove from oven. Set aside to cool slightly. Use rubber gloves to peel the skin from the beetroots.
Step 2 Preheat grill on high. Cook the sausages under preheated grill, turning occasionally, for 5-7 minutes or until golden brown and cooked through. Use a sharp knife to slice diagonally.
Step 3 Combine the vinegar, oil, honey and mustard in a screw-top jar and shake until well combined. Season with salt and pepper.
Step 4 Arrange the beetroot, sausage, fennel, witlof and cheese on serving plates and drizzle with dressing. Serve immediately.

Winter sausage salad

How to make Winter sausage salad

Ingredients

Method