Air-dried Bison with Roasted Beet and Pear Salad

Air-dried bison is a specialty product you can replace with air-dried beef, a Swiss item known as bundenfleisch. In a pinch, prosciutto provides a nice cured flavour.

Air-dried Bison with Roasted Beet and Pear Salad


Quantity Ingredients
4 beets
1/4 cup walnut or extra virgin olive oil
2 tbsp minced shallot or 1 green onion, minced
2 tbsp walnut or extra virgin olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
1/4 tsp each salt and pepper
3 cups torn mixed salad greens
2 ripe pears
8 slices air-dried bison


Scrub beets; trim stems but leave roots intact. Wrap in foil or place in covered casserole; bake in 425°F (220°C) oven until tender, about 1 hour. Let cool; peel and cut into matchstick-size strips (julienne). Set aside in bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)

In small glass measure, whisk together olive and walnut oils, shallot, vinegar, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Add about 3 tbsp (50 mL) to the beets; stir gently to coat.

Arrange greens on plates. Halve and core pears; cut each half into 8 wedges. Lay bison on cutting board. Spoon one-eighth of the beet mixture onto 1 side of bison; roll up like cone. Arrange on greens. To each plate, add 4 pear wedges; drizzle with remaining dressing.

Nutrition Facts per serving: Calories 162; Protein 4 g; Fat 12 g; Saturated fat 2 g; Carbohydrates 11 g; Fibre 2 g; Cholesterol 9 mg