1kg fresh beetroot — peeled and cut into 2cm pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
Salt and ground black pepper, to taste
½ cup hazelnuts
4 cups rocket, spinach or any salad greens
½ small red onion, finely sliced
For the balsamic vinaigrette
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon dijon mustard
1 clove garlic — crushed
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup olive oil
For the venison medallions on warm beetroot salad
Marinate the venison for 30 minutes in the vinegar, garlic, rosemary, lime juice and chilli, if using.
To make the Warm Beetroot Salad, preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper
Place the beetroot, oil, vinegar, rosemary, salt and pepper in a large bowl and toss to coat the beetroot. Spread out in a single layer on the prepared tray and roast for 30 minutes, turning once, until the beetroot is tender and caramelised.
While the beetroot is cooking, place the hazelnuts on a separate tray and roast for 20 minutes. Cool, then tip into a clean tea towel and rub to remove most of the skins
To make the Balsamic Vinaigrette, whisk the vinegar, honey, mustard, garlic, salt and pepper in a small bowl. Whisk in the oil.
Lift the venison out of the marinade and place on a paper towel. Season with salt and pepper and drizzle with oil. Heat a pan over a high heat and fry the venison for 2–3 minutes each side. Remove from the pan, cover with foil and leave to rest for 10 minutes.
To finish the salad, mix the beetroot with the salad greens, onion and hazelnuts on a platter.
Top with the feta, sliced venison and Balsamic Vinaigrette. Garnish with dill, if desired.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.