Beetroot Tacos with Salsa

Ingredients

• For the Beetroot Filling
• Medium beetroots 3-4 (approx. 500g)
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Chilli powder 1/2 tsp (or to taste)
• Black beans 1 x 400g can, drained and rinsed
• Red onion 1/2, finely chopped
• Lime juice 1 tbsp
• Salt and freshly ground black pepper to taste
• For the Salsa
• Ripe tomatoes 2-3, finely chopped
• Red onion 1/4, finely chopped
• Fresh coriander small bunch, roughly chopped
• Green chilli 1/2 - 1, deseeded and finely chopped (optional)
• Lime juice 1 tbsp
• Salt to taste
• For Serving
• Corn tortillas 6-8 small

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Peel the beetroots, then cut them into 1-1.5cm cubes. Place them in a roasting tin, drizzle with 2 tbsp olive oil, and sprinkle with cumin, smoked paprika, chilli powder, salt, and pepper. Toss to coat evenly.
3. Roast the beetroot for 30-40 minutes, or until tender and slightly caramelised, turning halfway through.
4. While the beetroot roasts, prepare the salsa. In a medium bowl, combine the chopped tomatoes, 1/4 finely chopped red onion, chopped coriander, green chilli (if using), 1 tbsp lime juice, and a pinch of salt. Stir well and set aside.
5. Once the beetroot is tender, remove it from the oven. Add the drained black beans and the 1/2 finely chopped red onion to the tin. Squeeze over 1 tbsp of lime juice and season with salt and pepper. Gently mix everything together.
6. Warm the corn tortillas according to packet instructions (usually a few seconds in a dry frying pan or briefly in the microwave).
7. To serve, spoon the beetroot and black bean mixture into the warm tortillas, then top generously with the fresh salsa.