June 25, 2018 2 min read


Beet Tacos


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
fresh cilantro
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.