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Beet Tacos [Vegan]

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Make your next Taco Tuesday red, green and delicious all over with these quick and easy-to-make, beet-based 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 [Vegan]

This Recipe is :

Dairy Free Vegan






  • 12-ounces red beets
  • 1 tablespoon olive oil
  • 2 tablespoons cherry vinegar (divided)
  • 4-ounces kale (chopped)
  • 1 red onion (1/2 chopped and 1/2 sliced)
  • 1 avocado (halved)
  • 1 jalapeño
  • 2 cloves garlic
  • 1/4 cup vegan mayonnaise
  • Fresh cilantro
  • 1 teaspoon vegetable oil
  • Salt and pepper to taste
  • 4 tortillas


  1. Preheat oven to 400°F. 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.
  2. 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.
  3. Pulse until the desired consistency is achieved. Season with a pinch or two of salt.
  4. Preheat the remaining 1 teaspoon of oil over medium-high heat. Add the kale and sautée until just wilted, about two minutes. Season with salt and pepper.
  5. Wrap the tortillas in foil and warm in the oven for a few minutes. Slice the remaining avocado half.
  6. Lay the warmed tortillas on plates and top with a dollop of the avocado salsa, spreading to coat. Layer on the roasted beet, sautéed kale, sliced avocado and sliced red onion. Top with any remaining avocado salsa.





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