Beet Tacos

I know what you are going to say? Beets? In tacos? Really? But I promise, beets are so good in tacos. I promise. So, change up Taco Tuesday with plant-based, vegan, gluten-free beet tacos.

We eat a lot of tacos in our house. At least once a week for dinner. Sometimes twice. Often for lunch. My kids love them. My husband loves them. I love them. The dog loves what falls on the ground. Except for the beets. The dog doesn't do beets. Silly carnivore...

Anyway, we love tacos because

1. They are so easy to make

2. We always have the ingredients

3. They are delicious

4. You can drench them in salsa

5. You can drench them in guacamole or avocados

6. Need I say more? Have you read the book, Dragons Love Tacos? Read it, you'll understand.

Anyway, since we eat so many tacos, we like to change up what we put in them. Sure beans and lettuce and salsa is great. But it is fun to get creative. Speaking of creative, I feel like I used all my creativity making a poster for my son to paint. We've been talking about loving everybody and standing up for what is right. We have always taught him that, but with everything happening lately, we did some very direct discussions about what protesting was, how it is supposed to work and not supposed to work. We talked about how our and others' decisions affect others as well as ourselves and all of society. We talked about how we are grateful for law enforcement and not to judge a group by the actions of a few. Today we made a mural of what makes the world beautiful. It included people, the earth, nature, hearts, and words like: kind, unite, and peace. My boys are sweet and I hope they always stay that way. My goal is to raise kind, empathetic, understanding, compassionate, strong men who stand up for themselves and others, lift and serve others, and never abandon what they know is right, even in the face of adversity.

Ingredients

Corn Tortillas

Black Beans, canned or cooked

4 small or 2 large Beets, peeled and cut into strips

Lettuce, washed and shredded

Pico de Gallo

6 Roma Tomatoes

1/4 c onion, finely diced

1 jalapeno, seeded and finely diced

1 bunch cilantro, roughly chopped

2-4 T Apple Cider Vinegar

1/2 - 1 T Honey or Agave

Salt, to taste

2 Cloves Garlic, pressed

Rosemary, to taste

Directions

-Pre-heat oven to 400 degrees. Peel and cut up beets into strips. Toss with a little oil and salt and pepper, optional, and bake for 40 minutes or until soft. Stir half way through.

-Meanwhile, prepare pico de gallo. Chop tomatoes, onion, jalapeno, and cilantro and mix. Add in the lesser portion of apple cider vinegar, honey/agave, salt, garlic, and rosemary. Taste and adjust as needed. Chill until ready to serve.

-Once beets are ready, warm up the beans and tortilla and wash/shred the lettuce.

-Build your tacos however you see fit, as long as they have beets on them, and ENJOY.