Wicked Healthy Beetroot Tacos with Avocado Salsa

Wicked Healthy Beetroot Tacos

with Avocado Salsa

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Beets are high in Vitamin C and fiber, and make the perfect centerpiece in this tasty and healthy taco dish. You’ll roast the beets until they’re surprisingly sweet and chewy. Blending the salsa (rather than chopping the ingredients) saves time -- this version is particularly delicious.

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SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
710
FAT
46g
CARBOHYDRATES
68g
PROTEIN
12g

MAIN INGREDIENTS

  1. 12 oz red beets
  2. 4 oz Lacinato kale
  3. 1 red onion
  4. 1 avocado
  5. 1 jalapeño
  6. 2 garlic cloves
  7. ¼ cup Follow Your Heart® Vegenaise
  8. Fresh cilantro
  9. 2 tbsp sherry vinegar
  10. 4 whole wheat tortillas
  11. 1 tbsp + 1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
Allergens: Wheat

TOOLS

  • Large skillet
  • Baking sheet
  • Food processor

INSTRUCTIONS

1
Roast the beets
Roast the beets
Wash and dry the produce. Preheat the oven to 400°F. Peel the red beets and slice them into thin wedges, about a half-inch thick. Place the beets on 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
Prep the vegetables
Prep the vegetables
Destem the Lacinato kale and roughly chop the leaves. Halve and peel the red onion. Roughly chop half and thinly slice the other. Halve the avocado and remove the pit. Trim and deseed the jalapeño.
3
Make the avocado salsa
Make the avocado salsa
Add the chopped red onion and half of the avocado to a food processor. Peel and add 2 garlic cloves, Follow Your Heart® Vegenaise, cilantro leaves, and tender stems, just 1 tbsp of sherry vinegar, and as much or as little of the jalapeño as you’d like. Pulse until you have a smooth, even consistency, scraping down the sides as necessary. Season avocado salsa with salt.
4
Cook the kale
Cook the kale
Place a large skillet over medium-high heat with 1 tsp vegetable oil. Once hot, add the chopped kale and cook until just wilted, about 2 minutes. Season with salt and pepper.
5
Add finishing touches
Add finishing touches
Once the beets are tender, drizzle them with the remaining sherry vinegar. Wrap the whole wheat tortillas in foil and warm in the oven for a few minutes. Slice the remaining avocado.
6
Build your tacos
Build your tacos
Lay the warm tortillas on plates and top with a dollop of avocado salsa; spread to coat. Layer on the roasted beets, sauteed kale, sliced avocado, and some sliced red onion. Top with more avocado salsa and enjoy!