What gives the avocado salsa its unique flavor?

The avocado salsa gets its zesty kick from fresh jalapeno, garlic, cilantro, and a tablespoon of sherry vinegar, blended with vegan mayonnaise and red onion.

How should I cook the kale for these tacos?

Saute the chopped kale in one teaspoon of vegetable oil over medium-high heat for about two minutes, or until it is just wilted, then season with salt and pepper.

What's the best way to assemble these Beet Tacos?

Spread a dollop of avocado salsa on a warmed tortilla, then layer with roasted beets, sauteed kale, sliced avocado, and sliced red onion, topping with extra salsa.

Why is sherry vinegar used in this recipe?

Sherry vinegar is used to drizzle over the roasted beets after cooking to add a bright, tangy counterpoint to their earthy sweetness, and also in the avocado salsa for zest.

2.4K Views 9 years ago

Beet Tacos
[Vegan]

WH By: Wicked Healthy

Author Bio

How to make plants taste awesome in fun, innovative recipes. We are brothers, chefs, plant pushers... Read More

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Close-up of three vibrant Beet Tacos on a plate, filled with roasted red beets, green sauteed kale, creamy avocado salsa, and fresh red onion slices.

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Beet Tacos [Vegan]

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Dairy Free

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... Read More

Ingredients You Need for Beet Tacos [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

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How to Prepare Beet Tacos [Vegan]

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.
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.
Pulse until the desired consistency is achieved. Season with a pinch or two of salt.
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.
Wrap the tortillas in foil and warm in the oven for a few minutes. Slice the remaining avocado half.
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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.