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Ingredients
- Roasted Rabbit and Beet Salad
- The Rabbit:
- 2 rabbit hind quarters, cleaned and trimmed
- juice of 1 lemon
- Tbsp EV olive oil
- 1/2 Tbsp fresh rosemary
- 1/2 Tbsp fresh thyme
- 2 cloves garlic, minced
- kosher salt and fresh cracked black pepper tt
- Marinate all ingredients for 1-2 hours. Preheat oven to 350 F. Roast the rabbit for 20-25 minutes just until cooked through. Let the meat rest
- The Vinaigrette:
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra vigin olive oil
- 2 tsp Dijon mustard
- 1/2 shallot, minced
- kosher salt and fresh cracked black pepper tt
- Mix all of the ingredients except for the olive oil. Slowly whisk in the olive oil until emulsified. Season.
- The Salad:
- 1 bunch spinach, washed & stemmed
- 1 cup pickled beets, sliced
- 1/2 cup toasted walnuts
- 1/2 cup blue cheese, crumbled
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 841g | |
| Calories 700 | |
| Calories from Fat 332 | 47% |
| Total Fat 38.73g | 48% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 1860mg | 78% |
| Potassium 2464mg | 70% |
| Total Carbs 70.38g | 19% |
| Dietary Fiber 17.8g | 59% |
| Sugars 10.39g | 7% |
| Protein 30.1g | 48% |
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