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.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.