banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Fiesta Beet Nacho Rounds

    Share

    Wake up your taste buds with the sun-infused flavours of Mexican cuisine for a fresh and unexpected pairing with earthy, burgundy beet rounds.

    Advertisement

    Baked Beet Rounds

    2 large beets, peeled
    1 Tbsp (15 mL) grapeseed oil
    1/2 tsp (2 mL) sea salt

    Topping

    1 cup (250 mL) cooked black beans
    1/2 cup (125 mL) finely chopped red onion
    2 avocados, pitted, flesh scooped out, and cut into 1/4 in (0.6 cm) cubes
    1/4 cup (60 mL) finely chopped cilantro, plus whole cilantro leaves for garnish
    1 Tbsp (15 mL) deseeded, finely minced jalapeno
    1 Tbsp (15 mL) lime juice
    2 tsp (10 mL) extra-virgin olive oil
    1/2 tsp (2 mL) sea salt

    Preheat oven to 350 F (180 C). Line baking sheet with parchment paper (you will have to bake in batches).

    To prepare beets, use mandoline or slicing attachment on food processor to slice beets into thin rounds. Transfer to bowl and toss with grapeseed oil. Line oiled beets on baking sheet in a single layer, packing as many on as possible without layering. Bake for 12 minutes, then rotate baking sheet.

    Bake for 12 to 15 minutes longer, until edges begin to dry out, keeping an eye out for burning. Transfer to cooling rack and sprinkle with salt. Repeat with remaining oiled beet slices. The slices will crisp at room temperature.

    To prepare topping, in medium bowl, combine all ingredients. Cover and refrigerate until ready to use.

    Immediately before serving, line baked beet rounds on platter and spoon 1 Tbsp (15 mL) topping onto each beet round. Garnish with cilantro leaves and serve.

    Serves 6.

    Each serving contains: 197 calories; 5 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 17 g total carbohydrates (3 g sugars, 7 g fibre); 418 mg sodium

    source: "Roots to Relish", alive #385, November 2014

    Advertisement

    Fiesta Beet Nacho Rounds

    Directions

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Warming Winter Chocolate Bark
    Food

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.