Ruby Red Beet Balsamic Bison Sausage Sauté

Super tasty.

Super satisfying.
Super salubrious.
And, super easy.

Oh, and super RUBY RED

Ruby Red Beet Balsamic Bison Sausage Sauté 

1 lb. bison sausage
sea salt and pepper
1 lb. roasted beets, peeled and sliced
1 Tbs. balsamic glaze, divided
1 cup cooked black rice (red, purple, etc.)
1 Tbs. olive oil
1 Tbs. fresh tarragon, torn into tiny pieces

 

In a large skillet, cook the sausage, breaking apart with the back of a spoon, until the fat begins to render. 

Season with sea salt and pepper

Once almost fully cooked and crumbly, add the cooked beet slices (make sure they are peeled as well).

 

Stir in all but 1 tsp. balsamic reduction (glaze).
Remove from heat and set aside. Things will turn ruby red.

 

Meanwhile, cook the black/purple/red rice with the olive oil.

 

Serve the beet, balsamic, and bison sauté over the cooked rice, topped with fresh tarragon and additional sea salt and pepper.