Ingredients:

Venison Sausage Recipe (see venison sausage with peppers and onions.)
your favorite variety of baby salad greens. examples are baby spinach, pre-mixed european baby greens and or any variey of pre-mixed salad greens that strikes your fancy
Four to six small red beets or two or three large red beets, washed and ends trimmed.
Four or five ounces of plain or herbed soft goat cheese
Half cup of rice wine vinegar
Half cup of granulated sugar
Approximately one quarter cup of Extra Virgin Olive Oil
High quality aged Balsamic Vinegar
Fleur de Sel (High quality Salt) and fresh cracked pepper to taste

Method:
Place washed unpeeled beets (ends cut off) in a pan with water appoximately half way up the beets. Cover with foil and place in a 400 degree oven for approximately 2 hours and 15 minutes if beets are large, one and half hours if beets are small. Remove and allow to cool for 30 minutes uncovered at room temperature. In the meantime begin frying or baking your sausage which will take approximately 20 to 30 minutes in a 400 degree oven uncovered if you are baking them and about 20 to 30 minutes if you are frying them if using a medium to high heat. Do not overcook or they will be dry. While sausages are cooking assemble your salad greens adding sliced plum tomatoes or other favorite salad vegetables depending on your taste. When done dissolve half cup of sugar in half cup of rice wine vinegar in a saute pan and bring to boil while stirring, then turn off heat. Bring goat cheese to room temperature and slice into quarter inch rounds and set aside. If beets are cool they should be easy to peel with a vegetable peeler or sharp paring knife. Slice peeled beets into quarter to half inch rounds and place in rice wine vinger and sugar solution and turn heat on till simmering. Poach each side of beets appoximately 30 to 45 seconds depending of size of beet. O.K. check your sausage for doneness and begin to assemble your roasted beet salad. Place poached beets whole or half rounds depending of size of beet on top of greens placing a goat cheese round on each beet slice. Season lightly with fleur de sel(flower of the sea) and fresh ground pepper and generously with extra virgin olive oil and aged balsamic vinegar. Serve hot venison sausages on the side with crusty bread and enjoy.