Roasted Beet Tacos with Greens and Cashew Cream Sauce
August 1st, 2017
Roasted beet tacos were a big hit, both at Mother-Daughter Yoga on International Yoga Day, along with the second year’s group of smiling girls at my Happy Hungry Summer retreats. It’s a simple and vegan alternative to the meaty versions of “Taco Tuesday.”
For the Roasted Beets:
2 large golden beets
2 large red beets
2 tbsp olive oil
paprika to taste
sea salt and black pepper to taste
Preheat oven to 425. Reserve the leafy greens from red and golden beets, and peel your beets. Cut into cubes and scatter in Pyrex baking tray. Drizzle olive oil and mix in spices. Bake for 35 minutes, stirring halfway through.
For the Sauteed Greens:
2 cups chopped beet greens from red and golden beets, washed well
2 cups kale
1-2 cups radish greens (optional)
1-2 tbsp coconut oil
1-2 tbsp coconut aminos (Both Whole Foods and Trader Joe’s have these. TJ’s is much cheaper and still very good.)
juice from 1 lemon
Sautee all the greens in coconut oil on the stove top over low heat for only 2 – 3 minutes as you add in the coconut aminos and lemon juice. I really don’t like soggy greens, so you don’t want to overdo these. If you stick to just 2 or 3 minutes, there will still be a bit of crunch to enliven the tacos. If you will be garnishing your tacos with radishes (they are so pretty!), include the radish greens in your mixture as well.
For the Cashew Cream Sauce:
1 cup raw cashews
2 tbsp coconut oil, melted
2 tbsp nutritional yeast “nooch”
1/2-3/4 cup filtered water
Combine all ingredients in blender, adding the water gradually until you reach your desired consistency. I use the single-serve cup on my Ninja blender to make this sauce, since I don’t want to get the big pitcher dirty making sauce!
Yields 8 oz.
PS I use only organic corn tortillas from Whole Foods. I simply warm them up on the stove over low heat, flipping halfway through.