Not a typo, this recipe is for BEET TACOS! This delicious meatless version of beef tacos is truly satisfying and full of flavor. The earthiness of the beets, the pungent flavors of the cumin and coriander, and our tasty ghost pepper salt make this a must-try! This was adapted from GP's book The Clean Plate. Serves 6. Prep Time 90 Minutes | Cook Time 15
- 6 beets scrubbed
- 2 Tb olive oil
- 3 Tb water
- 1/2 tsp OSM's Rose Mountain Salt
- 1/2 tsp cracked Black Pepper
- 4 Tbs olive oil
- 1 white onion, finely diced
- 4 garlic cloves, minced
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chili flakes (optional)
- 1/2 tsp Ghost Pepper salt
- 1/2 cup finely diced Roasted Beets
For the Tacos
- 8 small grain-free tortillas (like cassava or almond), or Siete's grain-free taco shells, or Boston lettuce leaves
- 1 avocado, sliced
- Pickled Radish (super easy to make)
- Aquafaba crema (or sour cream) or queso fresco cheese
- 1/2 cup shredded cabbage
- lime wedges for serving
- fresh cilantro
- Ghost pepper salt
Preheat oven to 400. Rub each beet with some olive oil and place on half of a sheet pan's length of parchment paper. Add water and sprinkle beets with some salt and pepper.
Fold the top half of the parchment paper over the beets. Starting with one side, roll and fold the edges the parchment so no liquid can escape and beets are completely enclosed. Continue folding until all edges are sealed.
Roast for 90 minutes. Remove from oven and be careful when opening parchment since the steam inside is hot.
Peel and discard beet skin. Dice into 1/2 inch cubes. Heat a large saute pan with olive oil over medium heat. Add the onions, garlic and spices stirring for about 7 minutes or until the onion and garlic soften and start to caramelize.2. Add the beets and cook for 7-10 minutes more, until they are nicely browned.To assemble the tacos, pile one-quarter of the beet mixture into each tortilla or shell, then top with a slice of avocado, a few pickled radishes, a drizzle of cream, some cabbage then finish with a squeeze of lime juice, cilantro leaves and a sprinkle of Old Salt Merchants Ghost Pepper Salt to serve.
Pickled Radish: I make a batch of this and just stored it in the fridge
Mexican Oregano is the key to making these taste authentic. Can also use this recipe to make pickled carrots
1 bunch of radishes, think sliced
1/4 cup filtered water
1 tbs peppercorns
1 tsp OSM Cyrus Salt
3 garlic, smashed
1/2 tsp dried Mexican oregano
1 bay leaf
1/4 tsp chili flakes (optional)
1 1/2 cups apple cider vinegar
4 drops of liquid stevia (not a stevia-based sweetener)
1. Put the radishes in a medium bowl and set aside
2. Combine the water, peppercorns, salt, garlic, oregano, bay leaf, and chili flakes (if using) in a small saucepan and bring to a boil. Remove from the heat, add the vinegar and stevia, then pour directly over the radishes.
3. Let cool, then refrigerate. the pickles are ready to eat as soon as they are cool. They should last for a few days in the fridge so make sure you cover the jar or the bowl you are storing them in.