Pan Roasted Beet Tacos
These delicious tacos feature tender pan-roasted beets, fresh pea tendrils, thinly sliced radishes, and baby turnips, all nestled in your choice of tortillas and topped with pickled rhubarb salsa, grated cotija cheese, and micro cilantro.
Ingredients
For the Tacos:
- 4 baby Beets, peeled, diced, and pan-roasted in olive oil until tender, seasoned with salt and pepper
- 1 envelope pea tendrils
- 1-2 radishes of your choice, sliced thin
- 1 baby turnip, sliced thin
- 4 6-inch tortillas of your choice
- 4 oz pickled rhubarb salsa, recipe below
- 1 oz cotija cheese, grated
- Micro cilantro, to garnish
For the Pickled Rhubarb Salsa:
- 1 tbsp orange zest
- 2 cups chopped rhubarb
- 2 inches fresh ginger, grated
- 1 small yellow onion
- 2 jalapenos, seeded and diced
- 1/2 cup honey
- 3 tbsp lemon juice
- Salt and pepper, to taste
- 1/2 cup, white vinegar
Directions
For the Tacos:
- Evenly divide the Pickled Rhubarb Salsa on each warmed tortilla
- Evenly divide the beets on each tortilla atop the salsa
- Neatly garnish each taco with the Pea Tendrils, radishes and turnips
- Sprinkle each taco lightly with the Cojita cheese and garnish with the Micro Cilantro
For the Pickled Rhubarb Salsa:
- Soften Rhubarb for 10 minutes by simmering in water over medium heat
- When tender, strain the Rhubarb and add to the blender.
- Add remaining ingredients and blend together until a chunky puree is formed
- Add vinegar to salsa and stir.
- Adjust for balance
- Let sit in fridge for a few days, for best results
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