Beet and Walnut Tacos with Carrot-Miso Salsa - alive magazine

Ingredients

• 6 small red beets, including beet greens
• 1 Tbsp grapeseed oil
• 2 small shallots, finely diced
• 1 garlic clove, minced
• 1 cup lightly toasted walnut halves, coarsely chopped
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• Juice from 1/2 lime
• 1 medium-sized fresh carrot, including top
• 1 Tbsp grapeseed oil, plus extra
• 1/2 tsp finely grated peeled ginger root
• 1/2 tsp finely diced shallot
• 1 Tbsp white miso paste
• 1/2 cup diced Roma tomatoes
• 1/2 tsp finely diced jalapeño
• 1/2 cup cilantro, chopped
• Zest and juice from 1 lime
• 6 to 8 corn tortillas
• avocado
• spicy vegan mayo
• fresh lime
• Cholula hot sauce
• shredded vegan cheese