Beet Tacos

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.

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.

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.

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.

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!