Roasted Beet & Chickpea Tacos

Roasted Beet & Chickpea Tacos

These beet tacos were the recipe of the week for our CSA members and they've been a huge hit in our household all week. I've whipped them up twice now and absolutely love the flavor combination of the beets, fresh herbs and tangy sauce. These are a great main course that highlight some of the best summer bounty. Beet season is a very special time of the year on our farm and we love celebrating the magnificent beet by preparing simple meals like this. Besides, who doesn't love a good taco recipe that can be whipped up in no time on a busy weeknight? I hope all of you beet lovers enjoy these tacos as much as Taylor and I do. They pair especially well with a simple homemade margarita and a few corn chips on the side. Go wild! Cheers from Tumbleweed.

Roasted Beet & Chickpea Tacos with Herb Tahini Sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

Tacos
  • 3 medium sized beets, washed and sliced into 1/2 inch chunks
  • 3 Tablespoons olive oil, divided
  • 1/3 cup pine nuts
  • 4 scallions, minced
  • 1 clove of garlic, minced
  • 2 cups of cooked chickpeas, if from the can rinsed and drained, and patted dry
  • 1/8 teaspoon cayenne pepper
  • salt + pepper to taste
  •  corn or flour tortillas for serving, lightly warmed in the oven if desired
Sauce
  • 1 clove of garlic, minced
  • 1 scallion, diced
  • 1/4 cup tahini
  • 1/4 cup water
  • 1 1/2 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon honey
  • 1/2  cup basil, finely chopped
  • 1/4 cup dill, finely chopped
  • 1/8 teaspoon crushed red pepper flakes
  • salt + pepper to taste
Garnishes
  • micro greens
  • minced dill & basil

Preparation

  1. Preheat the oven to 400F. Toss the chopped beets with 1 1/2 tablespoons olive oil and sprinkle with a little salt and pepper. Place on a baking sheet and cover the baking sheet with foil. Place in the oven and roast until tender. About 15 minutes. Rotate the pan halfway through cooking. Beets are done when they are can be easily pierced with a fork.
  2. Heat a dry skillet over medium-high. Place the pine nuts in the skillet and toast until lightly browned on all sides. About 2-3 minutes. Shake the pan often and don't walk away! Burnt pine nuts are expensive!
  3. Heat the remaining olive oil in skillet over medium-high heat. Add the chopped scallions and garlic. Cook, stirring occasionally, until lightly browned and fragrant. About 5 minutes. Add the chickpeas and cayenne pepper. Cook, stirring occasionally, until the chickpeas are lightly browned. About 5-7 minutes. Mix in the cooked beets and stir everything together. Season with salt and pepper
  4. Prepare the sauce by combining all the ingredients and whisking until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.
  5. Divide the beets and chickpeas between tortillas (preferably warmed in the oven for a few minutes) sprinkle with pine nuts, drizzle with sauce, and garnish with micro greens, minced dill and basil if desired

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary. *Taste test as you go. *Cooking times will vary depending on your oven and specific ingredients. *Have fun in the kitchen.

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