Roast beetroot and venison are a great match in this salad.
Ingredients
| 1 | Beetroot, (large or 4 small) |
| 1 | Olive oil, (to rub) |
| 1 | Rosemary |
| 1 | Salt & freshly ground pepper |
| 300 g | Venison, (fillets, 2x150g) |
| 2 cloves | Garlic |
| 1 | Red chilli |
| 2 tsp | Brown sugar |
| 1 | Hazelnut oil |
| 1 | Orange |
| 2 | Tomatoes, (to 3 depending on size) |
| 1 | Salad greens |
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Directions
- Preheat oven to 200C. Rub the beetroot with olive oil. Place into a baking dish with a couple of stalks of fresh rosemary.
- Season and cook until tender, depending on the size - large beetroot can take up to 1 hour, small may only need 20 minutes. Just keep testing with a skewer until it is removed easily.
- Place the venison on a plate. Finely slice the chilli, removing the seeds if less heat is preferred. Crush the garlic and add to the chilli with the sugar and rub over the venison.
- Leave for 30 minutes then either cook on the barbecue or in a hot pan for approximately 3 minutes each side. Wrap with foil and let rest for a further 5 minutes.
- Whisk together 1 Tbsp hazelnut oil with the juice of an orange, season. Slice the beetroot. Slice the venison and the tomatoes before arranging on a platter with salad greens if desired.
