Beet and Walnut Tacos with Carrot Miso Salsa

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Beet and Walnut Tacos with Carrot Miso Salsa

These tacos are composed of plant-based powerhouse nutritional stars. Carrot tops add a wonderful fresh herblike taste to enhance this carrot miso salsa. But be careful: don’t use the greens if they’re very large, as they will be bitter. 
Servings: 6 tortillas
Calories: 665kcal

Ingredients

Beet taco filling

  • 6 small red beets
  • 1 Tbsp grapeseed oil
  • 2 small shallots, finely diced
  • 1 garlic clove, minced
  • 1 cup lightly toasted walnut halves, coarsely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Juice from 1/2 lime

Carrot miso salsa

  • 1 medium carrot, including tops
  • 1 Tbsp grapeseed oil, plus extra
  • 1/2 tsp finely grated peeled gingerroot
  • 1/2 tsp finely diced shallot
  • 1 garlic clove, minced
  • 1 Tbsp white miso paste or gluten-free miso paste
  • 1/2 cup diced Roma tomatoes
  • 1/2 tsp finely diced jalapeno
  • 1/2 cup cilantro, chopped
  • Zest and juice from 1 lime
  • 6 to 8 organic corn tortillas

Garnish suggestions

  • Julienned beet greens, washed and dried
  • Avocado
  • Spicy mayo
  • Fresh lime
  • Cholula hot sauce
  • Shredded cheese

Instructions

  •  Scrub beets and place in steamer basket over boiling water. Cover and cook for about 30 minutes or until they are tender all the way through but still have a bit of firmness. When cool enough to handle, peel and cut into small dice. You should have about 2 cups diced.
  • In medium saucepan, heat 1 Tbsp oil over medium heat. Add shallots and garlic and cook, stirring often, until shallots have softened, about 3 minutes. Stir in walnuts and cook, stirring for 2 minutes. Add diced beets and let mixture cook, uncovered, stirring often, until ingredients are soft and liquid has all been absorbed, about 10 minutes. Stir in seasonings and lime juice until aromatic. Remove and set aside.
  •  Preheat oven to 400 F. Remove carrot top from carrot and finely chop. Set aside. Peel and cut carrot into small dice. You should have about 1 cup. Rub diced carrot with a little oil. Spread out on baking sheet and roast in preheated oven for 15 minutes or until slightly golden but still firm. Remove and set aside.
  •  In medium saucepan, to make salsa, heat 1 Tbsp oil over medium heat. Add gingerroot, shallot, and garlic and gently sweat until they begin to become translucent. Add diced carrot and miso and stir until carrot starts to become tender, about 5 minutes. Remove from heat and fold in diced tomatoes, jalapeno, carrot tops, cilantro, and zest and juice from lime.
  • To serve, line corn tortilla with julienned beetgreens, if using. Top with a scoop of beet taco filling and carrot miso salsaand your choice of additional garnishes. 

Notes

Did you know?
Miso is a source of copper, manganese, vitamin K, protein, and zinc. The fermentation process makes miso rich in enzymes. Fermentation is known to enhance the number of probiotics in food, which can aid digestion, absorption, and assimilation of nutrients.

Nutrition

Calories: 665kcal | Carbohydrates: 97g | Protein: 24g | Fat: 29g | Saturated Fat: 3g | Sodium: 336mg | Fiber: 28g | Sugar: 59g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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