Air-Dried Bison with Roasted Beet and Pear Salad
This recipe makes 8 servings
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
- 4 beets
- 1/4 cup extra virgin olive oil
- 2 tbsp walnut oil or extra virgin olive oil
- 2 tbsp minced shallots
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 cups torn mixed salad greens.php">greens
- 2 ripe pears
- 8 slices air-dried bison
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
- Keywords : Thanksgiving; Appetizers; Beets; Pears; Bake; Make-Ahead; Lettuce;
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