Venison Salad with Beetroot Apple and Hazelnuts
Elevate your salad game with this show-stopping Venison Salad with Beetroot, Apple, and Hazelnuts, a perfect balance of earthy, sweet, and savory flavors. Tender venison steak is pan-seared to perfection and paired with roasted beetroot, crisp apple slices, and toasted hazelnuts for a seasonal twist. Resting atop a bed of vibrant mixed greens, this autumn-inspired dish is drizzled with a luscious balsamic-honey dressing that ties it all together. With its rich colors and bold flavors, this gourmet salad is an elegant yet approachable option for a special occasion or an upscale weeknight dinner. Sophisticated yet simple to prepare, this recipe provides the perfect harmony of textures and tastes while highlighting fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 300 g Venison steak
- 2 medium-sized, peeled and cut into wedges Beetroot
- 1 medium-sized, thinly sliced Apple
- 100 g Mixed salad greens
- 50 g Hazelnuts
- 4 tbsp Olive oil
- 1.5 tbsp Balsamic vinegar
- 1 tsp Honey
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 1 tsp Fresh thyme leaves
- 1 tbsp Butter
- 1 clove, minced Garlic
Instructions
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Toss the beetroot wedges with 1 tablespoon of olive oil, 0.25 teaspoon salt, and the fresh thyme leaves. Spread them on the prepared tray and roast for 20-25 minutes, turning them halfway through cooking, until tender and caramelized.
While the beetroot roasts, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Allow to cool slightly, then roughly chop.
Season the venison steak with a pinch of salt and pepper. Heat 1 tablespoon of olive oil and the butter in a skillet over medium-high heat. Add the venison steak and sear for 2-3 minutes on each side for medium-rare, or longer for your desired doneness. During the last minute of cooking, add the minced garlic to the pan and baste the steak with the garlic-infused butter.
Remove the venison from the skillet and rest it on a cutting board for 5 minutes before slicing thinly against the grain.
Whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, and a pinch of salt and pepper to make the dressing.
In a salad bowl, combine the roasted beetroot, apple slices, mixed greens, and chopped hazelnuts. Drizzle with the dressing and toss gently to coat.
Divide the salad between two plates, top with sliced venison, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 50.7 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2500 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
