Beet Tacos w. Chipotle Vinaigrette

Three Tacos

I have loved beets ever since I was little - fresh, out of a can, pickled, you name it - I love that bright purple-pink goodness in any form! I created this recipe a couple years ago as one of many in a meal plan for my sister; it started out just being a vegetarian option for her as she doesn’t have a lot of meat in her diet, but we made it one night for the rest of the family and it has become a part of our regular rotation when we all get together! The vinaigrette makes it - it is so so delicious! I love it as-is but the spice can be kicked up a notch with more chipotle if that’s how you roll. I roll a little tamer when it comes to spice! It’s also easy to make it vegan by omitting the cheese and crema, or substituting your favorite non-dairy counterparts.

BEET TACOS W. CHIPOTLE VINAIGRETTE // MAKES 16

Vinaigrette:

3 T honey or agave

¼ c balsamic vinegar

1 clove garlic, minced

1 T finely minced chipotle in adobo

1 T smoked paprika

1 tsp kosher salt

1 tsp white pepper

5 T Canola oil

Tacos:

4 large beets

kosher salt

16 corn tortillas

½ cup pepitas, toasted*

2 cups arugula

1 cup crumbled cotija or goat cheese

Chipotle vinaigrette (see below)

Cilantro, coarsely chopped

⅔ c crema or sour cream

Lime wedges for serving

*To toast pepitas Turn oven to 325 degrees. Toss raw, hulled pepitas with a little olive oil, just to coat. Spread on a single layer on a baking sheet and sprinkle with a little salt and ground coriander and cumin to taste. Toast in oven until color starts to turn 9-12 minutes, turning once and checking. Some ovens toast fast!

Increase oven to 425 degrees. Peel beets and chop into ½ inch cubes (wear gloves if you want to keep your hands their normal color!). Toss with a little oil, salt, and pepper and spread in an even layer on a baking sheet, being careful not to crowd them. Roast in oven for 15-20 minutes, until fork-tender. It may take a little longer, depending on your oven and how soft you want them. Wrap tortillas in foil and place them in the oven on the rack below the beets. Remove about halfway through, rotate tortillas in foil, then re-wrap and continue to warm in oven. Alternatively, you can quickly grill them over an open flame just before serving.

Meanwhile, blend honey, vinegar, garlic, chipotle, paprika, salt, and pepper together in a blender or food processor. With motor running, slowly add the oil, one tablespoon at a time, until blended and emulsified with the other ingredients.

To assemble tacos: place a little arugula on a tortilla, drizzle with vinaigrette, top with beets, cotija, pepitas, and crema. Sprinkle with a little chopped cilantro.

Tacos w. Limes

I think both cheeses are equally delicious in this dish - the cotija gives it a more authentic Mexican vibe, but if you can’t find it or won’t use it again, goat cheese is the way to go since many of us already have that in our fridge - goat cheese gives it a more hipster vibe. If you find yourself with leftover vinaigrette, you can serve it with other roast vegetables, or dress a salad with it, or drink it straight, it’s that good.

If you and your family are of the more carnivorous persuasion, toss in some shredded chicken or pork too, but I encourage you to keep the beets as they are pretty little purple jewels that are so good for you!

 

With a full heart and an empty plate,

Katie