Venison With Baby Beet Salad And Raspberry Vinaigrette - cooking recipe

Ingredients

12 None baby red beets (about 10 oz)
12 None baby golden beets (about 10 oz)
1/3 cup olive oil
2 1/4 lbs venison tenderloin
12 medium shallots (about 14 oz)
4 oz baby spinach
1/4 cup sunflower seeds, roasted
2/3 cup raspberries
None None FOR THE RASPBERRY VINAIGRETTE
1/3 cup raspberry vinegar
1/3 cup olive oil
1 clove garlic, crushed
1/4 cup fresh tarragon leaves
1/4 cup fresh mint leaves
1/4 cup fresh flat-leaf parsley leaves

Preparation

Preheat the oven to 350\u00b0F.
Trim the beets and reserve 1 cup of the nicest, smallest leaves. Place the beets in a roasting pan and drizzle with half the oil. Cover with foil and roast for 30 mins until tender. Let it stand for 10 mins. When cool enough to handle, remove the skins (the skins should slip off easily; if not use a small knife). Cut the beets in half.
Meanwhile, tie the venison with kitchen string at 1-inch intervals to form an even shape. Season to taste. Heat the remaining oil in a large ovenproof skillet on high heat. Cook venison, turning, for 8 mins or until browned all over. Add the shallots to the pan. Roast in the oven for 20 mins for medium-rare venison or until cooked to desired doneness. Cover with foil and rest for 10 mins. Cut the venison into 1/2-inch slices.
For the raspberry vinaigrette, whisk all ingredients in a medium bowl. Season to taste.
Place beets, reserved beet leaves, spinach, sunflower seeds and half the vinaigrette in a large bowl; toss to combine. Place the salad on a platter and top with raspberries. Serve the salad with venison; drizzle with remaining vinaigrette.