Smoked Venison and Beetroot Salad with Walnuts
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Ingredients
- 150 g smoked venison
- 200 g cooked beetroot
- 30 g walnuts
- 80 g mixed salad leaves
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Nutrition (per serving)
- Calories
- 201 kcal
- Protein
- 12.8 g
- Carbohydrate
- 5.4 g
- of which sugars
- 4.7 g
- Fat
- 13.9 g
- of which saturates
- 2.2 g
- Fibre
- 1.9 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the walnuts in a dry pan for 2 minutes until fragrant, then roughly chop.
- 2
Cut the cooked beetroot into wedges.
- 3
Whisk the olive oil with the balsamic vinegar to make a dressing.
- 4
Toss the salad leaves and beetroot with the dressing and arrange on plates.
- 5
Top with the smoked venison, torn into pieces, and scatter over the toasted walnuts.
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