A seasonal and sophisticated salad featuring deeply roasted beets, seared venison loin, and a tangy horseradish cream. Every element is designed to contrast and complement: warm and cool, earthy and sharp, tender and crisp.
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Preheat your oven to 400°F (200°C).
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Peel the beets using a vegetable peeler, then slice them into even wedges (about 6 per beet for even roasting).
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Toss the wedges in a bowl with 1 tbsp olive oil, the thyme, and a good pinch of salt and black pepper.
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Spread beets on a parchment-lined baking tray, leaving space between each piece.
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Roast in the oven for 35–40 minutes, flipping once halfway through. They're ready when fork-tender with golden caramelized edges.
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In a small mixing bowl, combine the sour cream, prepared horseradish, lemon juice, and Dijon mustard.
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Stir well and season with a pinch of salt and pepper.
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Taste and adjust for more kick with extra horseradish if desired.
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Cover and refrigerate until ready to use. Flavors improve as it sits!
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Let the venison medallions sit at room temperature for 15–20 minutes before cooking. Pat dry with paper towels.
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Season generously with salt and cracked pepper on both sides.
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Heat 1 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering.
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Carefully add venison medallions without overcrowding. Sear for 2–3 minutes per side, or until they develop a deep brown crust.
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For medium-rare, aim for an internal temperature of 125–130°F (52–54°C).
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Transfer to a plate, loosely cover with foil, and let rest for 5 minutes before slicing across the grain into ¼–½ inch thick slices.
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In a large bowl, gently toss the arugula with a small drizzle of olive oil and a pinch of salt—just enough to barely coat the leaves.
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Divide the greens between two dinner plates or four salad plates.
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Top with roasted beet wedges, then fan out the sliced venison on top.
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Dot the salad with pickled onions, toasted nuts, and cheese if using.
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Use a spoon to drizzle horseradish cream generously over the dish, or serve it on the side for dipping.
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Garnish with a few extra thyme leaves or microgreens if desired.
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Add a final crack of pepper and a light squeeze of lemon just before serving for extra brightness.
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Wine Pairing: A silky Pinot Noir, a rich Syrah, or even a dry rosé
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Bread: Rustic rye or sourdough baguette
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Side Idea: A warm farro pilaf with herbs or a cup of roasted squash soup
Ingredients
Directions
-
Preheat your oven to 400°F (200°C).
-
Peel the beets using a vegetable peeler, then slice them into even wedges (about 6 per beet for even roasting).
-
Toss the wedges in a bowl with 1 tbsp olive oil, the thyme, and a good pinch of salt and black pepper.
-
Spread beets on a parchment-lined baking tray, leaving space between each piece.
-
Roast in the oven for 35–40 minutes, flipping once halfway through. They're ready when fork-tender with golden caramelized edges.
-
In a small mixing bowl, combine the sour cream, prepared horseradish, lemon juice, and Dijon mustard.
-
Stir well and season with a pinch of salt and pepper.
-
Taste and adjust for more kick with extra horseradish if desired.
-
Cover and refrigerate until ready to use. Flavors improve as it sits!
-
Let the venison medallions sit at room temperature for 15–20 minutes before cooking. Pat dry with paper towels.
-
Season generously with salt and cracked pepper on both sides.
-
Heat 1 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering.
-
Carefully add venison medallions without overcrowding. Sear for 2–3 minutes per side, or until they develop a deep brown crust.
-
For medium-rare, aim for an internal temperature of 125–130°F (52–54°C).
-
Transfer to a plate, loosely cover with foil, and let rest for 5 minutes before slicing across the grain into ¼–½ inch thick slices.
-
In a large bowl, gently toss the arugula with a small drizzle of olive oil and a pinch of salt—just enough to barely coat the leaves.
-
Divide the greens between two dinner plates or four salad plates.
-
Top with roasted beet wedges, then fan out the sliced venison on top.
-
Dot the salad with pickled onions, toasted nuts, and cheese if using.
-
Use a spoon to drizzle horseradish cream generously over the dish, or serve it on the side for dipping.
-
Garnish with a few extra thyme leaves or microgreens if desired.
-
Add a final crack of pepper and a light squeeze of lemon just before serving for extra brightness.
-
Wine Pairing: A silky Pinot Noir, a rich Syrah, or even a dry rosé
-
Bread: Rustic rye or sourdough baguette
-
Side Idea: A warm farro pilaf with herbs or a cup of roasted squash soup