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Air-Dried Bison with Roasted Beet and Pear Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Air-Dried Bison with Roasted Beet and Pear Salad

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 162
pro 4 g
total fat 12 g
sat. fat 2 g
carb 11 g
fibre 2 g
chol 9 mg
sodium 334 mg
% RDI: -
calcium 2
iron 5
vit A 5
vit C 10
folate 21

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.

Ingredients

Preparation

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.

Source : Canadian Living Magazine: October 2006

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