Vibrant beetroot tacos bring a pop of colour and a burst of flavour to your plate. With homemade beetroot hummus, pickled red onions, and fresh toppings, they are both nutritious and satisfying.
Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 6
Dietary
Vegetarian
By Richard Bainbridge
From Saturday Kitchen
This dish is well-balanced and rich in nutrients, providing a combination of healthy fats, fibre, and vitamins while being low in saturated fats. (Nutri-Score)
Equipment
Ingredients
For the taco
- Taco flour: 35g/1¼oz
- Plain flour: 30g/1oz, plus extra for dusting
- Baking powder: ½ tsp
- Coconut oil: 16g/½oz
- Beetroot juice: 60g/2¼oz
For the beetroot hummus
- Steamed beetroot: 75g/2⅔oz
- Chickpeas: 60g/2¼oz, drained
- Paprika: Pinch
- Ground cumin: Pinch
- Caraway seeds: Pinch
- Tahini: ½ tsp
- Olive oil: 50g/1¾oz
- Salt: ½ tsp
- Lemon juice: ½ lemon
- Beetroot powder (optional): 25g/1oz
- Salt and black pepper: To taste
For the pickled red onions
- Red onion: 1, thinly sliced
- Cider or white wine vinegar: 100ml/3½fl oz
- Caster sugar: 100g/3½oz
- Boiling water: Enough to cover the onions
To serve
- Steamed beetroot: Finely diced
- Feta cheese: Diced
- Pumpkin seeds: To taste
- Small salad leaves: To taste
Method
Prepare the taco dough
- Mix the taco flour, plain flour, baking powder, and coconut oil in a large bowl.
- Gradually add beetroot juice to form a tacky dough.
- Divide the dough into 20g/¾oz portions and roll into balls. Rest for 30 minutes.
Shape and cook the tacos
- Use a taco press or rolling pin to flatten dough balls into taco shapes.
- Heat a frying pan over medium heat and cook each taco for 2 minutes on each side.
- Wrap cooked tacos in a tea towel to keep warm.
Prepare the beetroot hummus
- Blend beetroot, chickpeas, paprika, cumin, caraway seeds, tahini, olive oil, salt, and lemon juice in a food processor.
- Adjust seasoning and store in an airtight container.
Pickle the red onions
- Pour boiling water over onion slices and let cool to remove harshness.
- Heat vinegar, sugar, and water until boiling. Pour over the drained onions.
- Store cooled onions in a sterilized jar for up to 3 months.
Assemble the tacos
- Spread beetroot hummus on each taco.
- Add diced beetroot, feta, pickled onions, pumpkin seeds, and salad leaves.
Suggested Wine Pairing
Majestic: Featherweight Pinot Noir
This light and fruity red complements the earthy beetroot and tangy pickled onions perfectly.
Tesco: Finest Picpoul de Pinet
This crisp white wine adds a refreshing balance to the creamy hummus and rich feta.
Sainsbury’s: Taste the Difference Grenache Rosé
Its floral and berry notes enhance the vibrant flavours of the dish.
What can you serve with this
- Fresh guacamole: Adds creaminess and complements the tangy flavors.
- Crispy tortilla chips: A crunchy contrast to the soft tacos.
- Sweet potato fries: Their sweetness balances the savory elements.
Nutri-score Health Check
This dish is rated B: Well balanced. The inclusion of beetroot, hummus, and fresh vegetables ensures a good intake of fibre, vitamins, and healthy fats. The Nutri-Score has been automatically calculated and serves as a guide based on the recipe ingredients.
Recipe FAQ
- Can I use store-bought tortillas? Yes, but homemade ones add a fresh, personalized touch.
- How long can I store the hummus? Store in an airtight container for up to 5 days.
- Can I skip the beetroot powder? Yes, it’s optional and enhances color and flavor.
- What other cheese can I use? Try goat cheese or ricotta for a similar tangy taste.
- Is there a substitute for pickled onions? Use thinly sliced fresh red onions for a milder taste.
- Can I make the tacos gluten-free? Substitute taco and plain flour with a gluten-free mix.
- What other toppings work well? Add avocado slices or roasted chickpeas for variety.
- Can I use canned beetroot? Yes, but ensure it is unsweetened for best results.