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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.11 Kcal (984 kJ) | ||
| Calories from fat | 137.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.28g | 24% | |
|---|---|---|---|
| Sodium | 51.12mg | 2% | |
| Potassium | 666.91mg | 14% | |
| Total Carbs | 22.56g | 8% | |
| Sugars | 9.89g | 40% | |
| Dietary Fiber | 5.02g | 20% | |
| Protein | 5.74g | 11% | |
| Vitamin C | 20.1mg | 34% | |
| Iron | 2.6mg | 15% | |
| Calcium | 88.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 131.62 Kcal (551 kJ) | ||
| Calories from fat | 77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 24% | |
|---|---|---|---|
| Sodium | 28.62mg | 2% | |
| Potassium | 373.33mg | 14% | |
| Total Carbs | 12.63g | 8% | |
| Sugars | 5.53g | 40% | |
| Dietary Fiber | 2.81g | 20% | |
| Protein | 3.21g | 11% | |
| Vitamin C | 11.3mg | 34% | |
| Iron | 1.5mg | 15% | |
| Calcium | 49.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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