Beet and Walnut Tacos with Carrot Miso Salsa - alive magazine

Name: Beet and Walnut Tacos with Carrot Miso Salsa - alive magazine
Ingredients: 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; 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 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

www.alive.com

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…

View full recipe on www.alive.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools: