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Corned bison with roasted beet salad

Reheat Smokehaus corned bison:

Preheat your oven to 275 degrees F.

In deep roasting pan, place corned bison

Fill with water until the corned beef is submerged.

Cover and place the pan in the oven.

Check every 45 minutes to see if liquid needs replenishing and use a thermometer to temp the corned bison. 

Continue this process until internal temp reaches 165.

After the appropriate amount of time has passed, pull pan out and allow to cool for 20 minutes.

After cooling time has passed, pull corned beef out of pan to carve. Remember to always carve against the grain. Cut into 1/8th – 1/4 inch slices.

Roasting the beets:

4 beets (either red or golden)

4 Tablespoons of olive oil 

Salt and black pepper

Heavy duty tinfoil.

Preheat oven to 400 degrees.

Scrub beets under water and trim off any tops.

In a large bowl, toss all four beets with 4 tablespoons of olive oil and season with salt and pepper. 

Individually wrap seasoned beet in tinfoil. 

Place all four wrapped beets directly on the oven rack.

Roast for 60 minutes. 

Unwrap beets and poke with a knife to check tenderness. If the knife does not cut with ease, place the beets back in the oven for another 10 minutes. 

Once knife tender, unwrap all four beets and let cool for 20-30 minutes. Next use a paper town to scrub off the skins of the beets.

Cut beets into wedges and set aside.

Salad

4 oz container of arugula

4 oz container of spinach.

2 T maple syrup (we prefer Simple Gifts maple syrup, harvested in Duluth by Dave Rogotzke.)

2 ounces of aged sheep’s milk cheese, shaved thin. We prefer Friesago from Shepherd’s Way Farm (sold in shop)

In a large bowl, combine arugula, spinach, roasted beets, and cheese. Toss and drizzle with maple syrup. 

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