Crab and Beet Taco

Ingredients

• 6 oz cooked lump crabmeat, drained and picked over for shells
• 1/2 unpeeled Bartlett pear, coed and finely diced
• 1/4 cup toasted hazelnuts, finely chopped
• 1 tbsp finely chopped shallot
• 4 tsp mayonnaise or vegan mayonnaise
• 1 tsp Dijon mustard, gluten free if desired
• 2 tsp fresh lemon juice
• 1 tsp finely chopped tarragon leaves or 1/2 tsp dried tarragon
• 1/2 tsp kosher salt
• large pinch of freshly ground black pepper
• 1 medium peeled red, candy cane, or yellow beet