This delicious Warm Salad with Beetroot, Radish and Sausage from the team at Holy Kauw is perfect to cook on the barbecue or over an outdoor fire.
Dutch couple Mireille and Arno van Elst have built a small sustainable empire in the Netherlands with their company Holy Kauw. Their motto is simple: cooking and eating well is possible anytime, anywhere.
Throughout the past decade they’ve been imploring Europeans to spend more time outdoors and get to more intimately know their own backyards. The release of their book Road Trip Cooking brings their unique blend of outdoor eating to Australia.
They shared their delicious Warm Salad with Beetroot, Radish and Sausage in Issue 2 of ele Magazine.
Warm Salad with Puffed Beet, Radish and Sausage
Ingredients (serves 2 as a main dish)
4 raw beetroots, peeled
Salt and pepper
4 sprigs of thyme
1 bunch of radishes, washed and without leaves
1 tbsp (15 ml / ½ fl oz) balsamic vinegar
¾ tbsp (11 ml / ¼ fl oz) ginger syrup (or honey)
4 bratwurst (or pork or veal) sausages
100 g (3½ oz / 3¹⁄³ cups) rocket (arugula)
1 apple, peeled and in wedges
1 red onion, in wedges
2 tbsp (30 g / 1 oz) chopped chives
Handful of chopped pecans
Light the barbecue or make a fire.
Place each beetroot on a piece of aluminium foil and drizzle with oil. Sprinkle with salt and pepper and add a sprig of thyme.
Wrap the beetroots well and place on the barbecue for approximately one hour until cooked (check by pricking with a cocktail pick or knife). Leave to cool down until you can unwrap the beetroot.
Put the radishes together in a piece of aluminium foil, drizzle with oil and sprinkle with salt. Tightly wrap the foil and place with the beetroot parcels on the fire for the final 20 minutes of cooking.
Make a dressing of three tbsp of olive oil, balsamic vinegar, ginger syrup and salt and pepper.
Grill the sausages on the barbecue until they are nicely brown and cooked.
Cut the roasted beetroots in wedges and halve the radishes. Combine in a bowl with rocket, apple and red onion.
Drizzle with the dressing and top with chives and chopped nuts. Scatter the sausage slices over the salad and serve warm with bread.
ele Note – if you want to cook this indoors, roast the beetroot and radishes in the oven drizzled with olive oil and cook the sausages on the stove top.