Air-dried bison is a specialty product you can replace with air-dried beef, a Swiss item known as bundenfleisch. In a pinch, prosciutto provides a nice cured flavour.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2006
Ingredients
Method
Scrub beets; trim stems but leave roots intact. Wrap in foil or place in covered casserole; bake in 425°F (220°C) oven until tender, about 1 hour. Let cool; peel and cut into matchstick-size strips (julienne). Set aside in bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
In small glass measure, whisk together olive and walnut oils, shallot, vinegar, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Add about 3 tbsp (50 mL) to the beets; stir gently to coat.
Arrange greens on plates. Halve and core pears; cut each half into 8 wedges. Lay bison on cutting board. Spoon one-eighth of the beet mixture onto 1 side of bison; roll up like cone. Arrange on greens. To each plate, add 4 pear wedges; drizzle with remaining dressing.
Nutritional facts <b>Per serving:</b> about
- Sodium 334 mg
- Protein 4 g
- Calories 162.0
- Total fat 12 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
%RDI
- Iron 5.0
- Folate 21.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 10.0
