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Wicked Healthy Beet Tacos


Make your next Taco Tuesday red and green and delicious all over with these quick and easy-to-make, beet-based tacos. We are excited to bring you this latest Wicked Healthy recipe that we’ve created with our friends over at Purple Carrot!

Beet Tacos

 

Why beets? When roasted, they develop a slightly sweet flavor, which we balance out with a hit of sherry vinegar. Their chewy texture paired with the avocado salsa provides a contrast that’s perfect for tucking into a warmed tortilla.

Beet Tacos

 

Avocado salsa you ask? That’s made with pulsing chopped red onion and avocado in a food processor, along with garlic, plant-based mayo, cilantro, a little sherry vinegar and jalapeño to taste. Pulse to a chunky or smoother consistency and season with a pinch or two of salt to make it pop.

Beet Tacos

 

This is a wicked easy way to pack vegetables into your next weeknight meal, plus, it can be made in under 45 minutes!

Beet Tacos

 

If you’d like to make this dish, we’ve included a variation of it below, but you can also sign up at Purple Carrot to receive all of the pre-measured ingredients to make this Wicked Healthy meal! First-time customers can get $30 off via this link or by entering the promo code “wickedhealthy” at sign-up.

Purple Carrot

 

In case you missed it, check out our interview with Andy Levitt, CEO and Founder of Purple Carrot, and check out our other Purple Carrot recipes here!

Beet Tacos

Serves: 2

Ingredients:


12 oz red beets
1 T olive oil
2 T sherry vinegar, divided
4 oz Lacinato kale, destemmed and leaves roughly chopped
1 red onion (chop one half and thinly slice the other half)
1 avocado, halved
1 jalapeño, trimmed and deseeded (use as much or as little as you’d like depending on your heat preference)
2 garlic cloves
¼ cup plant-based mayo
fresh cilantro
1 t vegetable oil*
salt and pepper
4 whole wheat tortillas


Directions:

STEP ONE | Roast the beets

Preheat oven to 400. Wash, dry, peel, then slice the beets into thin wedges, about 1/2-inch thick. Place onto a baking sheet and drizzle with one tablespoon of olive oil and a pinch of salt and pepper. Roast for 25 minutes, or until tender. Let slightly cool, then drizzle with one tablespoon of the sherry vinegar.

Beet Tacos Step One

 

STEP TWO | Prep the veggies

Organize your kale, onion, avocado and jalapeño.

Beet Tacos Step Two

 

STEP THREE | Make the avocado salsa

Add the chopped portion of the red onion and half of the avocado to a food processor. Add the garlic, plant-based mayo, cilantro, the remaining tablespoon of sherry vinegar and desired amount of jalapeño. Pulse until the desired consistency is achieved. Season with a pinch or two of salt.

Beet Tacos Step Three

 

STEP FOUR | Cook the kale

Preheat the remaining 1 teaspoon of oil over medium-high heat. Add the kale and saute until just wilted, about two minutes. Season with salt and pepper.

Beet Tacos Step Four

 

STEP FIVE | Warm the tortillas

Wrap the whole wheat tortillas in foil and warm in the oven for a few minutes. Slice the remaining avocado half.

Beet Tacos Step Five

 

STEP SIX | Build your tacos

Lay the warmed tortillas on plates and top with a dollop of the avocado salsa, spreading to coat. Layer on the roasted beet, sauteed kale, sliced avocado and sliced red onion. Top with any remaining avocado salsa.

Beet Tacos Step Six

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