Sausage and Beet Hash
Serves: 6 servings
  • 5 good-quality turkey sausage
  • 3-4 beets, cut into small cubes and roasted
  • red onion or a few green shallots
  • a generous handful of kale leaves, de-veined and finely chopped
  • splash of apple cider vinegar
  • handful pecans/almonds, chopped
  • plain greek yogurt
  • ½ lemon, zested and juiced
  • olive oil, to serve
  • feta cheese, optional
  1. Place the beets on parchment lined pan and drizzle with olive oil. Roast at 375 degree oven for approx 25 minutes or until al dente.
  2. Cook the sausage in a frying pan until almost done. Remove and chop into 1-in. chunks, then set aside.
  3. Add the beet, onion and kale to the pan and sauté. Add a little vinegar and stir, scraping any cooked bits from the bottom of the pan. Cook for 3–5 minutes, until the kale is soft.
  4. Return the sausage to the pan and add the nuts.
  5. Combine lemon zest, lemon juice and yoghurt.
  6. Serve with yogurt, a little oil drizzled over top and a sprinkling of feta.
Recipe by Sugar Plum Sisters at