Candy Cane Beetroot Tacos
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
Cook the potatoes in a pot with boiling salted water until tender.
Peel them and chop them into small cubes keeping the size of the beets in mind.[if !supportLineBreakNewLine] [endif]
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”.
To make the dressing, add apple cider vinegar, vegan mayo, celery salt and honey mustard in a bowl and whisk together.
In a large bowl, add the potatoes, pickled radish, peas and fennel frills. Add the dressing and mix well.
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!