Venison Salad With Beetroot, Apple And Hazelnuts

Name: Venison Salad With Beetroot, Apple And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g venison loin; 4 tablespoons olive oil; pepper; 3 sprigs thyme; 1 bunch baby beets; 8 shallots or 8 baby onions; salt; 300 g Baby Spinach, washed; 1 pink lady apple, finely sliced; 2 tablespoons extra virgin olive oil; 1 1/2 tablespoons red wine vinegar; 1/4 cup roasted hazelnuts, chopped

Servings: persons

600 g venison loin
4 tablespoons olive oil
pepper
3 sprigs thyme
1 bunch baby beets
8 shallots or 8 baby onions
salt
300 g Baby Spinach, washed
1 pink lady apple, finely sliced
2 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/4 cup roasted hazelnuts, chopped

1
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.
2
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.
3
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.
4
Slice venison steaks into thin strips and arrange on top of the salad. Sprinkle with roasted hazelnuts and serve.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 600 g venison loin, 4 tablespoons olive oil, pepper, 3 sprigs thyme, and more.

Yes, Venison Salad With Beetroot, Apple And Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!