Venison Salad With Beetroot, Apple and Hazelnuts

Recipe by kodi_inoz
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the beetroot and shallots, cut into cubes and place on an oven tray. Drizzle with olive oil and salt and roast until soft and golden brown - about 25 minutes.
  • Heat a frying pan, add olive oil and cook the venison loin (I cut it in two) for 3-4 minutes on each side. Transfer to oven to continue cooking until steaks are done. This takes about 5-10 minutes, depending how rare you like it! Allow to rest while you make the salad.
  • Toss the warm roasted vegetables with the spinach leaves and apple, season with salt and pepper and dress with the extra virgin olive oil and vinegar. Arrange on serving plate.
  • Slice venison steaks into thin strips and arrange on top of the salad. Sprinkle with roasted hazelnuts and serve.
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