Beet Tacos with Pickled Red Onion & Avocado

Beet Tacos

with Pickled Red Onion & Avocado

GET RECIPES DELIVERED
dinner

Dinner Squash Root Vegetables Appetizer Mexican Nut-Free High-Protein Summer Recipes Spring Recipes Party Foods Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
840
FAT
31g
CARBOHYDRATES
133g
PROTEIN
22g

MAIN INGREDIENTS

  1. 14 oz red beets
  2. 1 tbsp chimichurri spice
  3. 2 tsp turbinado sugar
  4. 2 tbsp apple cider vinegar
  5. 1 red onion
  6. 1 avocado
  7. 1 lime
  8. 1 zucchini
  9. 6 whole wheat tortillas
  10. ¼ cup pumpkin seeds
  11. ¼ cup vegan sour cream
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Soy, Wheat
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Roast the beets
Preheat the oven to 400°F. Peel the beets and slice into thin wedges, about ½ inch thick. Transfer the beets to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 25 to 30 minutes.
2
Pickle the red onions
Combine the chimichurri spice, turbinado sugar, apple cider vinegar, and 1 cup water in a small saucepan and bring to a boil. Peel, halve, and thinly slice the red onion. Add the sliced onion to the boiling liquid and toss well to combine. Reduce the heat to low and let the pickled red onions simmer until you’re ready to serve.
3
Mash the avocado
Halve the avocado, remove the pit, and add the flesh to a medium bowl. Halve the lime and cut half into wedges. Add the juice from half the lime and a pinch of salt to the avocado and mash well with a fork.
4
Prepare the zucchini & tortillas
Trim the zucchini and use a peeler to peel thin ribbons. Sprinkle the zucchini ribbons with salt and pepper. Wrap the whole wheat tortillas in foil and place them in the oven to warm, about 3 to 4 minutes.
5
Build your tacos
Drain the pickled red onions. Lay the warm tortillas on plates and top with a dollop of mashed avocado. Layer on the roasted beets, some pickled red onion, and zucchini ribbons. Top with pumpkin seeds and sour cream. Serve beet tacos with lime wedges. Dig in!