This recipe by The Sugar Club’s executive chef Neil Brazier is proof that salad shouldn’t only be enjoyed in the summer!
This is a perfect autumn meal, pairing seasonal vegetables with tender, nutritious NZ Farmed Raised Venison medallions and a delicious ricotta and beetroot mix. It’s already a simple salad to prepare but you can make it even easier by using a store-bought beetroot hummus in place of the beetroot puree.
It’s an easy mid-week meal with minimal prep with heart-healthy, iron-rich venison as the star of the dish.
Ingredients and Method
½ red onion, sliced
1 knob ginger, sliced
4 cloves garlic, sliced
1 red chilli, sliced
1 ½ tsp flaky sea salt
40g red or white wine vinegar
175g tomatoes, sliced
½ tsp ground turmeric
30g brown sugar
300g beetroot, peeled and grated
75g verjuice or red wine or water
- In a pot caramelise the onion, ginger, garlic, red chilli and salt in a splash of oil. Once caramelised add in the vinegar, stir to make sure it is boiling then add the sugar.
- Add the tomatoes and turmeric then stir. Cook for 5 minutes until most of the liquid has evaporated from the tomatoes, then add the beetroot, verjuice and water.
- Bring it to the boil, cook it high on a medium to high heat, stirring frequently until the beetroot is soft.
- Strain through a sieve and reserve the liquid.
- In a food processor, blitz the beetroot mix to a puree, add some of the reserved liquid if needed to help blend to a smooth puree.
NB: You can skip this step and simply use a store-bought beetroot hummus for an easy mid-week meal with less prep!
Beetroot and Ricotta Puree
250g Beetroot Puree (or store-bought beetroot hummus)
250g Ricotta Buffalo
Salt, to taste
Fold the ricotta in to the beetroot puree (or bought beetroot hummus) once cold.
1 packet (350g) NZ Farmed Raised Venison medallions
Salt, to season
- Bring venison medallions to room temperature. Add a little oil to a hot frying pan, once the oil is very hot place the medallions into the pan. Cook for 20 seconds on each side and roll very quickly to seal the sides of the meat.
- Remove from the pan and place on a chopping board. Slice venison and add to the salad once ready.
3 corn cobs (or use any other seasonal vegetable eg. kumara, pumpkin, parsnip etc)
100g green beans
Salad mix or baby spinach
4-5 basil leaves, ripped
½ avocado, sliced
2 radishes, sliced thinly
2 tbsp pinenuts, toasted
Olive oil, to serve
Salt and pepper, to serve
- Bring a pot of water to the boil. Remove skin and husks from corn if using and blanch in the boiling water. If using other seasonal vegetable, simply chop into cubes and roast with some oil in an oven.
- Chargrill corn by placing over a medium heat on the barbecue or stovetop using a chargrill pan (with a handle and sides) or a flat chargrill plate. Then slice into rounds
- Bring another pot of water to the boil. Trim the ends off the green beans and place in the boiling water for 20 seconds. Remove and refresh in cold water.
- Arrange salad leaves in a salad bowl or platter and add the torn pieces of basil. Top with chargrilled corn rounds (or roasted vegetables), beans, crumbled feta and avocado.
- Add the slices of venison and top with thinly sliced radish and a sprinkle of the toasted pinenuts.
- Dollop tablespoons of the ricotta and beetroot mix on top of the salad.
- Drizzle with olive oil and season with salt and pepper.
- Serve and enjoy!