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Candy Cane Beetroot Tacos

Treviso and Rainbow Chard Sauté


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Potatoes (4 large pcs)

Candy Cane Beetroot (2 pcs)

Golden Beetroot (2 pcs)

Pickled Radish, chopped (1/2 cup)

Peas, shelled and blanched (1 cup)

Fennel Frills, chopped (2 tbsp)

Apple Cider Vinegar (1/4 cup)

Vegan Mayonnaise (1/3 cup)

Celery Salt (1/2 tsp)

Honey Mustard (4 tbsp)

Salt, to taste

Edible Flowers, for garnish

: available in Tall Tree Organic Subscription


Serves 2

  1. Cook the potatoes in a pot with boiling salted water until tender.

  2. Peel them and chop them into small cubes keeping the size of the beets in mind.[if !supportLineBreakNewLine] [endif]

  3. Peel the beets using a potato peeler and then with the help of a mandoline, thinly slice the beets so you get your raw “tortillas”.

  4. To make the dressing, add apple cider vinegar, vegan mayo, celery salt and honey mustard in a bowl and whisk together.

  5. In a large bowl, add the potatoes, pickled radish, peas and fennel frills. Add the dressing and mix well.

  6. To assemble each taco, just grab about 2 tablespoons of the potato salad and use the raw beets as if you were using tortillas. Garnish with edible flowers and serve!

Order your Tall Tree organic produce by email, phone or here.

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