Roasted Root Salad with Tallow
A salad worth slowing down for. Roasted root veggies, creamy coconut dressing, fresh herbs, and golden potatoes, all brought together with Mitchells’ signature beef tallow for a beautifully crisp finish. It’s nourishing, satisfying, and anything but ordinary.
Prep Time: 20 minutes · Total Time: 1 Hour · Serves: 4
Gluten-Free · Dairy-Free
Ingredients:
1 medium kumara
¼ pumpkin
1 parsnip
4-5 carrots
1 red onion
Salt & pepper
Fresh thyme
Fresh rosemary
Fresh sage
2 Tbsp Mitchells Beef Tallow
2 handfuls of Rocket
Optional: 1 lemon
Dressing:
½ cup coconut yoghurt
¼ cup lime juice
1 red chilli
6-8 mint leaves, chopped
1 tsp runny honey
Instructions:
Preheat the oven to 200°C
Peel and chop the kumara, pumpkin, parsnip and carrots into bite-sized chunks. Slice the red onion into wedges.
Place all the chopped vegetables into a large bowl, season with salt, pepper, fresh thyme, rosemary, and sage. Toss everything together until evenly coated.
Spread the vegetables in a single layer on a baking sheet.
Add Beef Tallow over the vegetables, making sure they are evenly coated.
Roast in the oven for 30-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
While the veggies are roasting, in a small bowl add coconut yoghurt, lime juice, red chilli, chopped mint leaves, and runny honey. Stir the dressing ingredients together until smooth and well-combined. Set aside.
When your veggies are done, transfer to a large salad bowl, add your coconut lime & chill dressing, and rocket on top. (Optional: add squeeze of a lemon for an extra zing). Enjoy!
Moroccan Meatballs with Millet Salad
This is a nutrition-packed combo of Bone Broth, Beef Tallow and Beef Liver infused meatballs, steamed veggies, creamy avocado, and millet that’ll have the crew coming back for seconds.
Gluten-Free · High Protein
Prep Time: 40 minutes · Total Time: 1 hour · Serves: 4
Ingredients:
Meatballs:
1-2 Tbsp Mitchells Beef Tallow
2 slices of bread, crumbed
¼ cup milk of choice
½ medium onion, finely diced
2-3 cloves of garlic
1 small carrot, grated
2 tsp Mitchells Bone Broth
2 tsp Mitchells Beef Liver Powder
500g grass-fed beef mince
1 egg, lightly beaten
1 tsp Dijon mustard
Salt & pepper
Millet Salad:
1 cup Millet
2 cups water
½ head broccoli
8–10 asparagus
1 telegraph cucumber
1 avocado
Juice of ½ lemon
Olive oil
Salt & Pepper
1 Tbsp apple cider vinegar
1 cup coconut yoghurt
Moroccan Seasoning:
1 tsp each of ground coriander, cumin, smoked paprika
½ tsp garlic powder
¼ tsp ground turmeric
1 Tbsp tomato paste
1 Tbsp tamari soy sauce
1 cup parmesan
Instructions:
Preheat the oven to 200°C. Lightly grease a casserole dish with tallow and place it in the oven while pre-heating.
In a small bowl, combine bread crumbs with milk and let this swell (5-10 min)
In a saucepan, cover millet with water to soak.
Finely dice onion, garlic and grate carrot, add to a large fry pan over a high heat. Add in the bone broth and beef liver powder and lightly sauté with spices. Remove from heat and allow to cool.
In a large mixing bowl, combine the mince, bread crumb and milk mixture, beaten egg, and Dijon mustard. Mix thoroughly (using clean, slightly wet hands works best). Add the cooled sautéed mixture to bowl, season with salt and pepper, and mix again until fully combined.
Roll the mixture into walnut-sized balls and place on the preheated casserole dish. You should get about 10-12 meatballs from this recipe.
Bake for 13–15 minutes, or until cooked through. Note: When the meatballs are done, turn the oven to high and grill for 2–3 minutes, or until golden brown. Set a timer to avoid burning them.
While the meatballs are baking, rinse millet and place in a saucepan with water and a pinch of salt. Cover, bring to the boil, and reduce to a simmer until all water is absorbed (approx. 30 minutes). Remove from heat and let cool for 15 minutes or so.
While millet is cooking, in another saucepan, briefly boil broccoli and asparagus until tender. Rinse under cold running water, drain, and set aside.
Slice cucumber and avocado, then toss them together in a large salad bowl with the lemon juice.
Add cooked millet, steamed broccoli, and asparagus. Toss to combine.
Season with olive oil, salt, pepper, and apple cider vinegar.
In a small bowl, combine ingredients for Moroccan seasoning.
In a separate small bowl, mix coconut yoghurt with a sprinkle of Moroccan seasoning.
To serve, divide the millet salad between plates, top with meatballs, and spoon over the coconut yoghurt dressing and sprinkle over Moroccan seasoning. Enjoy!
