Candy Cane Beetroot Tacos


Treviso and Rainbow Chard Sauté

Ingredients

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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

Method

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!

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