Do you know the guys behind the Wicked Healthy website? They are brothers Chad and Derek Sarno and they are pretty wicked cool. They are both professional chefs and their food is wicked and healthy. I came across this recipe that the brothers collaborated on with the Purple Carrot and I had to make it at home.
It’s easy like all of the recipes I make in my house but the key to this is the way they suggest roasting the beets – peel, slice, a little oil, bake. I usually wrap them in foil whole and then roast and then peel. But I have to say that I like this method better and just might replace my old method.
12 oz red beets
1 T olive oil
2 T sherry vinegar, divided
4 oz Lacinato kale, destemmed and leaves roughly chopped
1 red onion (chop one half and thinly slice the other half)
1 avocado, halved
1 jalapeño, trimmed and deseeded (use as much or as little as you’d like depending on your heat preference)
2 garlic cloves
¼ cup plant-based mayo (I used my own homemade cashew mayo)
1 t vegetable oil
salt and pepper
4 whole wheat tortillas (I used corn tortillas)
Preheat oven to 400. Wash, dry, peel, then slice the beets into thin wedges, about 1/2-inch thick. Place onto a baking sheet and drizzle with one tablespoon of olive oil and a pinch of salt and pepper. Roast for 25 minutes, or until tender. Let slightly cool, then drizzle with one tablespoon of the sherry vinegar.
Organize your kale, onion, avocado and jalapeño.
Add the chopped portion of the red onion and half of the avocado to a food processor. Add the garlic, plant-based mayo, cilantro, the remaining tablespoon of sherry vinegar and desired amount of jalapeño. Pulse until the desired consistency is achieved. Season with a pinch or two of salt.
Preheat the remaining 1 teaspoon of oil over medium-high heat. Add the kale and sauté until just wilted, about two minutes. Season with salt and pepper. (Note: you can easily do this without oil, just toss into a dry pan and wilt.)
Wrap the whole wheat tortillas in foil and warm in the oven for a few minutes. Or, char the corn tortillas on an open flame. Slice the remaining avocado half, if using.
Lay the warmed tortillas on plates and top with a dollop of the avocado salsa, spreading to coat. Layer on the roasted beet, sauteed kale, sliced avocado and sliced red onion. Top with any remaining avocado salsa.