Though I may be the only beet fan in my home, I still make these for myself. It’s easy to make beets alongside meat and the remainder of the ingredients can be the same. For tacos I simply use the same filling as below but serve on top of a warmed tortilla with goat cheese.
2 large red beats
2 stalks of celery, chopped
1/2 cup shredded cheddar cheese or a few tablespoons of goat cheese
1 bag of blue corn tortilla chips or soft tortillas
1 ripe avocado
1 cup whole fat Greek yogurt
1/2 tsp ground turmeric
1/2 tsp ground cumin
Salt and pepper to taste
1 Tbs extra virgin olive oil
1 bunch of cilantro
2 limes, cut into wedges
Wash and peel beets. Chop into small cubes and toss in some olive oil along with turmeric, cumin, salt and pepper. Sautee in a large frying pan. Cook on medium heat for about 15 minutes. Stir occasionally so nothing burns. In the last 5 minutes add the chopped celery and cover with lid. Remove from heat. Lay chips or tortillas out on a cookie sheet. Spoon beet mixture onto chips or into tortillas. Sprinkle shredded cheese or goat cheese on top. Broil for 1 minute or until cheese is melted but nothing is burning. Remove from oven and top with a spoon-full of whole fat Greek yogurt, avocado slices, cilantro and fresh lime wedges. Serve immediately!
Optional add-ons are salsa, arugula and fermented carrots.
