Recipes

Juicy Marbles Meaty Meat, Roasted Beet, and Radicchio Salad Recipe

Salad is usually the least talked about part of a dinner spread, and we are on a mission to change that. By combining fancy-looking bitter leaves, roasted beets, spicy caramelized pumpkin seeds, herby yogurt dressing, and chunks of pan-seared Marbles, we are actively working on dismantling the oppressive monopoly of mayonnaise-forward salads. Not only does this seasonal, colorful (and might we add, healthy and balanced, if you even care) salad look stunning, it also takes care of your cravings for creamy dressing, crunchy topping, 2 of your 5-a-day, and your daily protein intake. This recipe serves two but can be easily scaled up or down, depending on the number of people you're entertaining. You are also allowed to eat it alone, but only if you take pictures and show them to people later.  Serves: 2Preparation time: 70 minutes (60 minutes baking time + preparation and serving) Ingredients You'll Need: Salad 2 Juicy Marbles Filets or 2 Meaty Meat 2 beets ½ tbsp olive oil ½ tsp salt ¼ tsp cracked black pepper 100-120 g radicchio (1 small head) Spicy Pumpkin Clusters 1 tsp olive oil 50 g pumpkin seeds 1 tsp maple syrup ¼ tsp salt 1 ½  tsp spicy smoked paprika/chili Freshly cracked black pepper Yogurt Dressing  100 g thick vegan yogurt 1 tsp mustard (We like half ground) ½ salt 10 g fresh herbs (a mix of dill, mint, and chives works great) 1 tbsp olive oil 1 tbsp lemon juice Instructions: Roasted Beets  Preheat the oven to 180 degrees Celsius. Wash, scrub, and dry the beets. Season them with ½ tsp salt, ¼ cracked black pepper, and 1 tsp olive oil. Wrap each beet individually in foil and bake for 1 hour. You can check for doneness with a fork. Once baked, carefully remove the foil, then peel and cut them into bite-sized pieces. Yogurt Dressing  Finely chop 10 g of herbs of your choice. Mix 100 g yogurt, 1 tsp mustard, ½ tsp salt, 1 tbsp olive oil, 1 tbsp lemon juice, and 10 g finely chopped fresh. Spicy Pumpkin Clusters  Add 1 tbsp olive oil to a pan along with 50 g pumpkin seeds. Toast them on low-medium heat until they start to pop. Add 1 tsp maple, 1 ½  tsp spicy smoked paprika, ¼ tsp salt, and ¼ tsp cracked black pepper. Cook while stirring for another 1-2 minutes to caramelize. Spread the seeds on a plate or parchment paper to let them cool down and crisp up. Salad Wash the radicchio and tear it into bite-size pieces. Cut or slice your chosen Juicy Marbles product. Heat 1 tbsp olive oil in a pan, add your Marbles and season well with salt and pepper. Slowly cook on medium heat, turning to crisp up on all sides. It should take 5-7 minutes.  Lightly season radicchio and roasted beets with olive oil, apple cider vinegar, salt and pepper To serve, spread yogurt on a plate, then scatter the radicchio leaves, roasted beets, and Marbles on top. Sprinkled with pumpkin seed clusters, and enjoy!

Fall Apple Salad with Babybel Recipe

As the leaves begin to turn and the air becomes crisp, it's the perfect time to savor the flavors of fall with this delightful autumn-inspired salad.  Ingredients You'll Need: 2 cups mixed greens 1 apple, thinly sliced 1/4 cup toasted pecans 1/4 cup dried cranberries 3 Babybel Plant-Based Cheese, quartered Balsamic vinaigrette or your choice of salad dressing, to taste Salt & pepper, to taste Fresh mint leaves, for garnish Hemp seeds for extra nutrition Instructions: In a large bowl, toss the mixed greens with apple slices, toasted pecans, and dried cranberries. Gently fold in the quartered Babybel Plant-Based Cheese. Drizzle with balsamic vinaigrette and season with salt and pepper to taste. Sprinkle with hemp seeds for added nutrition. Garnish with fresh mint leaves for a refreshing finish.