Pan Roasted Beet Tacos
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 follows
- 1 oz Cojita Cheese, grated
- Micro Cilantro, to garnish
Directions:
- 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:
- 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 taste
- 1/2 Cup, white vinegar
Directions:
- 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
Hi Jennifer! So glad you are enjoying your boxes. The Stuffed Squash Blossoms are a simple recipe too – let us know how you like them. And dinner sounds amazing :)
Thank you
Hello fresh friends! :=)
I live in Texas and just received my 2nd order..I am not the “cook” in the family, my husband does most of the cooking. BUT, I did challenge myself to try out this recipe. It was easy and I loved the flavors! I felt like a real chef! HAHAHA. I am thinking of attempting the stuffed squash next!!!
For dinner you ask? Well, my husband has ribs on the smoker and I am making some of Farmer Lee’s fresh green beans wrapped in bacon! (and a side salad with some of the veggies that were sent)
Love the freshness of the produce I am getting. Thank you Farmer Lee Jones.
Jennifer
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