baked suasage beetroot pecan kale salad-13

Adapted from a recipe in the I Quit Sugar Cookbook.

When it comes to winter, I become a bit of a no to salads. It’s cold and I want to eat pretty much want to eat Mac & Cheese non-stop. Hearty soups and cheesy bread. Fry ups? Yup. You get the idea. All stuff that come to the end of winter mean the jeans are a little firmer than they were before. Same old, same old. So warm salads are a go to for me to keep that zip sliding closed, salads like my warm pumpkin and chickpea salad for example.

When I came across this beetroot and sausage hash recipe in the I Quit Sugar cookbook I pinched from my cousin, I knew I had to give it a try. But you see I’m the sort of cook that likes to set and forget. So I decided I’d bake the ingredients instead. It makes for a delicious combination of flavours. And with that in mind, here we go.

YOU’LL NEED

This recipe generously serves 2. Add extra sausages and beets for extra people or leftovers. 

  • 1 large Beetroot
  • 1 cup Pecans
  • 1 large Red Onion
  • 2-3 quality Sausages
  • 4 stalks Kale
  • 2 cups Baby Spinach
  • Olive Oil
  • Garlic
  • Rosemary
  • Salt & Pepper to taste

DO THIS

  1. Preheat your oven to around 200 degrees (fan forced)
  2. Peel and dice the beetroot and red onions and place on a tray covered in baking paper
  3. Place sausages in and around the vegetables and sprinkle over the pecan nuts
  4. Combined olive oil, garlic, rosemary, salt, and pepper to create a drizzle and pour over the entire tray
    (you might notice that I skipped this step, whoops, and it was good without it. But trust me, it’s better with it)
  5. Put in the oven for between 30 to 40 minutes
  6. Remove from oven when brown and allow to cool long enough to safely cut the sausages
  7. While you’re waiting put some kale and spinach in a fry pan long enough for them to wilt and get crispy, remove from heat and put into serving bowls.
  8. Cut the sausages into pieces and spoon over the greens, adding the vegetables and pecan mix as you go.

Serving warm is the best plan, but we stored leftovers in the fridge in jars for lunches. It stores really well actually. The greens not so much though, so eat those up and save the rest and serve hot or cold over fresh leaves when you’re ready to eat it again. I added some feta one lunch time, parmesan another.  Happy cooking!

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kale beetroot sausage hash - i quit sugar- suger coat it

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