Beet Tacos
Ingredients:
2 large red beets, peeled and sliced into 1/4 inch cubes or slices
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon salt, divided
1 large onion, halved and sliced thinly
about 1/2 cup of flour
fresh sage leaves, about 2 to 3 per tortilla
eggs, one per tortilla
corn tortillas
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with silpat or parchment paper.
Mix together garlic, chili powder, oregano, paprika, cumin, black pepper, and 1/2 teaspoon salt in a small bowl. Spread beets onto the prepared baking sheet and drizzle with olive oil. Sprinkle evenly with the spice mixture. Bake until beets are tender, about 30 to 45 minutes.
Pour about 1/2 cup of flour in a wide-rimmed bowl and add 1/2 teaspoon salt. Separate the layers of the onion slices and dredge in the flour.
In a small saucepan, add oil until about 1 inch deep, over medium heat. The oil is the correct temperature when you drop a test onion and it sizzles immediately.
Shake off the flour from the onions so they are lightly coated. Fry until golden brown and place on a paper towel-lined bowl.
In the same pot of oil, fry the sage leaves until crisp. This will take just a few seconds.
In a separate pan, make over easy eggs. Once done, add a little oil and fry the corn tortillas until warm and just browned, turning to get each side.
Assemble the tacos by laying down the tortilla and layering beets, the egg, onions, and sage.
Lazy version: instead of mixing your own spices, use a premixed bbq or jerk seasoning blend.
Additional lazy version: add sliced honeynut or delicata squash. The skin does not need to be peeled for either of those squashes.
Another lazy version: use premade fried onions, like those ones you put on broccoli or bean mushroom casserole during Thanksgiving. Beets and squash are already fall flavors so why not lean in.
Recipe heavily inspired by the beet tostadas by Rick Martinez on Epicurious.