Venison with baby beet salad and raspberry vinaigrette

Preheat oven to 180°C (160°C fan-forced).

Trim beetroot; reserve 100g (3 ounces) of the nicest, smallest leaves. Wash all beetroot well. Place in a roasting pan; drizzle with half the oil. Cover with foil; roast for 30 minutes or until tender. Stand for 10 minutes. When cool enough to handle, remove skins (the skins should slip off easily, if not use a small knife). Cut beetroot in half.

Meanwhile, tie venison with kitchen string at 3cm (1¼-inch) intervals to form an even shape; season. Heat remaining oil over high heat in a large ovenproof frying pan; cook venison, turning, for 8 minutes or until browned all over. Add shallots; roast in the oven 20 minutes for medium-rare venison or until cooked as desired. Cover with foil; rest for 10 minutes. Cut venison into 1cm (½-inch) slices.

To make raspberry vinaigrette; place ingredients in a screw-top jar; shake well. Season to taste.

Place beetroot and reserved beetroot leaves in a large bowl with spinach, seeds and half the vinaigrette; toss to combine. Place salad on a platter; top with raspberries. Serve salad with venison; drizzle with remaining vinaigrette.