12 oz red beets
1 T olive oil
2 T sherry vinegar, divided
4 oz Lacinato kale, destemmed and leaves roughly chopped
1 red onion (chop one half and thinly slice the other half)
1 avocado, halved
1 jalapeño, trimmed and deseeded (use as much or as little as you’d like depending on your heat preference)
2 garlic cloves
¼ cup plant-based mayo
1 t vegetable oil*
salt and pepper
4 whole wheat tortillas
STEP ONE | Roast the beets
Preheat oven to 400. 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
STEP TWO | Prep the veggies
Organize your kale, onion, avocado and jalapeño.
STEP THREE | Make the avocado salsa
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.
STEP FOUR | Cook the kale
Preheat the remaining 1 teaspoon of oil over medium-high heat. Add the kale and saute until just wilted, about two minutes. Season with salt and pepper.
STEP FIVE | Warm the tortillas
Wrap the whole wheat tortillas in foil and warm in the oven for a few minutes. Slice the remaining avocado half.
STEP SIX | Build your tacos
Lay the warmed tortillas on plates and top with a dollop of the avocado salsa, spreading to coat. Layer on the roasted beet, sauteed kale, sliced avocado and sliced red onion. Top with any remaining avocado salsa.