These tacos not only pack a flavour punch, but are also composed of plant-based powerhouse nutritional stars. Carrot tops add a wonderful fresh herblike taste to enhance the carrot flavour in this miso salsa. But be careful: don’t use the greens if they’re very large, as they will be bitter.
Miso contains B vitamins, vitamin K, protein, and many minerals. Because it’s fermented, it’s also rich in gut-friendly probiotics!
Scrub beets and place in steamer basket over boiling water. Cover and cook for about 30 minutes or until they are tender all the way through but still have a bit of firmness. When cool enough to handle, peel and cut into small dice. You should have about 2 cups (500 mL) diced.
In medium saucepan, heat 1 Tbsp (15 mL) oil over medium heat. Add shallots and garlic and cook, stirring often, until shallots have softened, about 3 minutes. Stir in walnuts and cook, stirring for 2 minutes. Add diced beets and let mixture cook, uncovered, stirring often, until ingredients are soft and liquid has all been absorbed, about 10 minutes. Stir in seasonings and lime juice until aromatic. Remove and set aside.
Preheat oven to 400 F (200 C). Remove carrot top from carrot and finely chop. Set aside. Peel and cut carrot into small dice. You should have about 1 cup (250 mL). Rub diced carrot with a little oil. Spread out on baking sheet and roast in preheated oven for 15 minutes or until slightly golden but still firm. Remove and set aside.
In medium saucepan, to make salsa, heat 1 Tbsp (15 mL) oil over medium heat. Add ginger root, shallot, and garlic and gently sweat until they begin to become translucent. Add diced carrot and miso and stir until carrot starts to become tender, about 5 minutes. Remove from heat and fold in diced tomatoes, jalapeno, carrot tops, cilantro, and zest and juice from lime.
To serve, line corn tortilla with julienned beet greens, if using. Top with a scoop of Beet Taco Filling and Carrot Miso Salsa and your choice of additional garnishes.
This recipe is part of the Root to Stem collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.