Name: Venison and Beet Steak Salad with Blueberry Vinegarette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 3-4 Venison Steaks; 3 purple beets, peeled and diced; 1/3 cup red onion thinly sliced; 1/2 cup feta cheese; 1/4 cup toasted pecans; 1 cup purple cabbage thinly sliced; 1 head of romain lettuce; 3 cups arugula; 1/2 cup fresh blueberries; 1/4 cup olive oil; 3 tbsp apple cider vinegarette; 1 tbsp maple syrup; 1 clove fresh minced garlic; 1/4 tsp salt & pepper

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Next on my mission to creating more Summery recipes using wild game meat is this Venison and Beet Steak Salad with Blueberry Vinegarette. This salad is full of rich flavor that compliments the Venison so well and the perfect light blueberry vinegarette to tie it all together!

salad with beets, cabbage, pecans and venison steak

If you love trying new flavors to go with your Venison then you will love this recipe! The red meat lends itself beautifully to the roasted beets, salty feta cheese and blueberry vinegarette. Its slightly sweet, tangy, and absolute perfection.

This Venison and Beet Steak Salad is a pefect way to enjoy Venison for lunch or dinner all Summer long. You can use any cut of steaks you like, sear them up in some butter and enjoy a delicious healthy meal.

Of course, just like with any of my Venison recipes, you can absolutely make this with beef steak or any other wild game meat. Simply follow the recipe the same and just swap out the Venison for whatever steaks you like!

salad with beets, steak and blueberry vinegaraette

Tips for Perfect Venison and Beet Steak Salad

Aim to cook your Venison steaks rare or medium rare. Because wild game meat is so lean, it gets extremely tough if it is over cooked. You want to remove the steak from the heat when it reaches 120-130F.
Roast the beets until they are nice and tender. Beets can take quite a while to cook, so I like to cut them into fairly small cubes so they cook and get nice and caramelized.
Use fresh blueberries for the vinegarette. Frozen blueberries will contain more water which can water down the vinegarette giving you less flavor in your dressing.

Venison and Beet Steak Salad Ingredients

Venison Steaks– This can be any cut of steak you like. Tenderloin or backstrap would be my recommendations. Moose, elk or beef can be used instead of venison.

Lettuce– Any lettuce you like works. I used a combination of romaine and arugula for extra flavor.

Beets– Purple or candy cane beets will be best for this salad.

Purple Cabbage– This adds great color and crunch to this salad.

Pecans- I like to toast my pecans before adding them to this salad for a bit of extra flavor.

Feta Cheese– You could use feta cheese or goat cheese for a nice salt combonent to this salad.

Olive oil– This can be olive oil or avocado oil used for the vinegarette.

Blueberries– As mentioned above, fresh blueberries work best for this recipe.

Red Onion– I love adding red onion for a bit of bite.

Apple Cider Vinegar– You can use apple cider vinegar or something like a red wine vinegar for this dressing.

Maple Syrup– Adding a touch of sweetness to the dressing with maple syrup or you can sub honey.

Garlic- Fresh minced garlic always over store bought pre minced.

The Steps

1.Start by preheating your oven to 415F.

2. Line a baking sheet with parchment, then spread the diced beets over the pan. Drizzle with some olive oil, and season with salt and pepper.

3. Roast the beets in the oven for about 25 minutes or until tender and slightly crisp.

4. While the beets are cooking, season the steaks with salt, pepper and garlic on all sides. Heat a cast iron or carbon steel pan on high heat.

5. Once the pan is nice and hot, add a couple tbsp of butter or tallow to the pan. Sear the steaks for a couple minutes per side or until desired doneness. Remove the steaks at 120F for rare or 130F for medium rare.

6. Allow the steak to rest for 5-7 minutes while to finish the salad.

7. To a blender, or a jar with a handheld blender, add all of the blueberry vinegarette ingedients. Blend until smooth.

8. Finally, add the remaining salad ingredients to a large salad bowl, pour over the blueberry vinegarette and toss until its evenly mixed.

9. Thinly slice the seared steaks and serve on top of the salad. Enjoy!

salad with beets and pecans with a blueberry dressing in a jar

If you give this recipe a try, leave a comment below or give the recipe a review 🙂

Looking for more delicious salads to try this Summer? Check these ones out!

https://cmbarndominium.com/quick-and-healthy-blackened-chicken-salad-with-sweet-potato/

https://cmbarndominium.com/healthy-sesame-mango-noodle-salad/

https://cmbarndominium.com/the-best-healthy-cobb-salad/


			
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Venison and Beet Steak Salad with Blueberry Vinegarette 



				
				Yield: 
				3-4 Servings 
			
	
						
				Prep Time: 
				10 minutes 
			
					
				Cook Time: 
				25 minutes 
			
					
				Total Time: 
				35 minutes 
			
			

		
			Perfectly seared Venison Steak on top of a bed of greens with roasted beets, toasted pecans, feta cheese and a fresh blueberry vinegarette. This Venison and Beet Steak Salad is the perfect Summer dinner!
		
		
	
	
		
	
			

			
	
		Ingredients

											
									
						3-4 Venison Steaks 					
									
						3 purple beets, peeled and diced					
									
						1/3 cup red onion thinly sliced					
									
						1/2 cup feta cheese					
									
						1/4 cup toasted pecans					
									
						1 cup purple cabbage thinly sliced					
									
						1 head of romain lettuce					
									
						3 cups arugula 					
							
												For the Blueberry Vinegarette
						
									
						1/2 cup fresh blueberries 					
									
						1/4 cup olive oil					
									
						3 tbsp apple cider vinegarette					
									
						1 tbsp maple syrup 					
									
						1 clove fresh minced garlic					
									
						1/4 tsp salt & pepper					
							
			
		
		
		Instructions
		Start by preheating your oven to 415F. 
Line a baking sheet with parchment, then spread the diced beets over the pan. Drizzle with some olive oil, and season with salt and pepper.
Roast the beets in the oven for about 25 minutes or until tender and slightly crisp. 
While the beets are cooking, season the steaks with salt, pepper and garlic on all sides. 
Heat a cast iron or carbon steel pan on high heat.
Once the pan is nice and hot, add a couple tbsp of butter or tallow to the pan. Sear the steaks for a couple minutes per side or until desired doneness. Remove the steaks at 120F for rare or 130F for medium rare. 
Allow the steak to rest for 5-7 minutes while to finish the salad. 
To a blender, or a jar with a handheld blender, add all of the blueberry vinegarette ingedients. Blend until smooth.
Finally, add the remaining salad ingredients to a large salad bowl, pour over the blueberry vinegarette and toss until its evenly mixed. 
Thinly slice the seared steaks and serve on top of the salad. Enjoy!
	
	
		Notes
		
			
*This salad is delicious made with any kind of steak! Venison, elk, moose or beef. 
*Use fresh over frozen blueberries for the vinegarette for optimal flavor. 

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Dinner

Venison And Beet Steak Salad with Blueberry Vinegarette

Tips for Perfect Venison and Beet Steak Salad

Venison and Beet Steak Salad Ingredients

The Steps