Venison & Roasted Beet Salad

Venison & Roasted Beet Salad

Seared venison over roasted beets and arugula with balsamic glaze.

• Meal Type: Lunch
• Dietary: Paleo, Gluten-Free, Dairy-Free
• Main Ingredient: Ground Venison
• Servings: 2
• Cost per Serving: $10.00
• Prep Time: 20 min

Ingredients

Venison

• ½ lb ground venison
• 1 tsp garlic powder
• ½ tsp dried thyme
• Salt and black pepper to taste
• 1 tbsp avocado oil

Salad

• 3 medium beets, roasted and sliced
• 4 cups baby arugula
• ¼ cup toasted walnuts
• 2 tbsp thinly sliced shallots
• 1 tbsp extra-virgin olive oil
• Salt and black pepper to taste

From-Scratch Balsamic Glaze

• ½ cup balsamic vinegar
• 1 tsp honey

Instructions

Make the Balsamic Glaze

1. Combine balsamic vinegar and honey in a small saucepan over medium heat.
2. Simmer, stirring occasionally, for 8–10 minutes until reduced by half and syrupy. Remove from heat and cool slightly.

Cook the Venison

1. Season ground venison with garlic powder, thyme, salt, and pepper.
2. Heat avocado oil in a skillet over medium-high heat. Cook venison, breaking apart, for 6–7 minutes until browned.

Assemble the Salad

1. Toss arugula with olive oil, salt, and pepper. Divide between two plates.
2. Top with roasted beet slices, shallots, and toasted walnuts.
3. Add seasoned venison and drizzle with balsamic glaze.
4. Serve immediately.

Nutrition Notes

Venison is exceptionally lean and high in iron and B vitamins. Beets are rich in nitrates and antioxidants. This salad is paleo-friendly, gluten-free, and dairy-free. The from-scratch balsamic glaze adds natural sweetness without refined sugars.