Beet and Walnut Tacos with Carrot Miso Salsa

Serves 4

Beet and Walnut Tacos with Carrot Miso Salsa

These tacos not only pack a flavour punch, but are also composed of plant-based powerhouse nutritional stars. Carrot tops add a wonderful fresh herblike taste to enhance the carrot flavour in this miso salsa. But be careful: don’t use the greens if they’re very large, as they will be bitter.

Beet taco filling

6 small red beets

1 Tbsp (15 mL) grapeseed oil

2 small shallots, finely diced

1 garlic clove, minced

1 cup (250 mL) lightly toasted walnut halves, coarsely chopped

1/2 tsp (2 mL) ground cumin

1/2 tsp (2 mL) dried oregano

1/2 tsp (2 mL) smoked paprika

Juice from 1/2 lime

Carrot miso salsa

1 medium-sized fresh carrot, including tops

1 Tbsp (15 mL) grapeseed oil, plus extra

1/2 tsp (2 mL) finely grated peeled ginger root

1/2 tsp (2 mL) finely diced shallot

1 garlic clove, minced

1 Tbsp (15 mL) white miso paste

1/2 cup (125 mL) diced Roma tomatoes

1/2 tsp (2 mL) finely diced jalapeno

1/2 cup (125 mL) cilantro, chopped

Zest and juice from 1 lime

6 to 8 corn tortillas

Garnish suggestions

julienned beet greens, washed and dried


spicy mayo

fresh lime

Cholula hot sauce

shredded cheese

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 (500 mL) diced.

In medium saucepan, heat 1 Tbsp (15 mL) 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 (200 C). Remove carrot top from carrot and finely chop. Set aside. Peel and cut carrot into small dice. You should have about 1 cup (250 mL). 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 (15 mL) oil over medium heat. Add ginger root, 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 beet greens, if using. Top with a scoop of Beet Taco Filling and Carrot Miso Salsa and your choice of additional garnishes.

Serves 4

Each serving contains: 665 calories; 24 g protein; 29 g total fat (3 g sat. fat, 0 g trans fat); 97 g total carbohydrates (59 g sugars, 28 g fibre); 336 mg sodium