Sweet & Salty venison medallions with a beet puree and a roasted onion salad - Trois fois par jour

Ingredients

• 2 (150 g each) venison medallions Replacement options beef
• 1 tablespoon of vegetable oil
• 1 potato, peeled and diced
• 1/2 cup of marinaded beets, strained and sliced
• Salt & pepper, as preferred
• 1 red onion, sliced in 1 cm wide pieces
• 1 tablespoon of water
• 1 tablespoon of plain yogurt Replacement options sour cream
• 1/2 teaspoon of ready-made horseradish (optional)
• 1/2 green apple, minced
• 3 cups of watercress Replacement options baby arugula
• 1 teaspoon of salt
• 1 teaspoon of sugar
• A pinch of ground cinnamon