Ingredientes para Venison Salad With Beetroot Apple And Hazelnuts
- 2 (6-ounce) venison loin steaks
- 3 tablespoons olive oil
- Pepper
- Thyme
- Baby Beets
- 2 shallots
- Salt and freshly ground black pepper to taste
- Baby Spinach
- 1 medium apple (Honeycrisp or Fuji recommended), thinly sliced
- 2 tablespoons extra virgin olive oil
- Red Wine Vinegar
- 1/4 cup toasted hazelnuts
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Cómo preparar Venison Salad With Beetroot Apple And Hazelnuts
- Preheat oven to 400°F (200°C).
- Peel 2 medium beetroots and 2 shallots. Cut into 1-inch cubes.
- Toss beetroot and shallots with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet.
- Roast for 25 minutes, or until tender and slightly golden.
- While beetroot roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Season 2 (6-ounce) venison loin steaks with salt and pepper.
- Sear venison for 3-4 minutes per side in the hot skillet.
- Transfer skillet to the preheated oven and cook for 5-10 minutes, depending on desired doneness (rare to medium-rare recommended).
- Remove venison from oven and let rest for 5 minutes before slicing.
- In a large bowl, gently toss the warm roasted beetroot and shallots with 5 ounces baby spinach, 1 thinly sliced apple (Honeycrisp or Fuji recommended), a pinch of salt, and a pinch of freshly ground black pepper.
- Drizzle with 2 tablespoons extra virgin olive oil and 1 tablespoon balsamic vinegar; toss gently to combine.
- Arrange salad on a serving platter.
- Slice the rested venison into thin strips and arrange on top of the salad.
- Sprinkle with 1/4 cup toasted hazelnuts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
10g
Carbs
3g
