Roasted Beetroot Taco Recipe

I’ll be honest with you – when I first heard about beetroot tacos, I thought someone was pulling my leg. Beets in tacos? But here’s the thing: once you taste how those earthy, caramelized beets pair with creamy avocado and that little kick of jalapeño, you’ll wonder why you waited so long to try this combination. Trust me, this isn’t just another trendy veggie swap.

Why You’ll Love these Roasted Beetroot Tacos

When I tell you these roasted beetroot tacos will change your weeknight dinner game, I’m not being dramatic.

These vibrant beauties pack serious flavor while sneaking vegetables past even the pickiest eaters. The earthy sweetness of roasted beets pairs perfectly with creamy avocado and slightly bitter kale.

It’s like nature designed them to be best friends. Plus, that gorgeous ruby color makes every bite Instagram-worthy.

They’re surprisingly filling too. Who knew vegetables could be this satisfying?

The whole wheat tortillas add hearty texture, while jalapeños bring just enough heat to keep things interesting without setting your mouth on fire.

What Ingredients are in Roasted Beetroot Tacos?

These roasted beetroot tacos might sound fancy, but they’re actually pretty simple to make. The ingredient list is stimulatingly short, which means less time shopping and more time enjoying these colorful beauties.

Most of these ingredients are probably sitting in your kitchen right now, or at least hanging out in the produce section of your local grocery store. The best part? Everything here serves a purpose, so you won’t end up with random leftover ingredients cluttering your fridge.

Ingredients:

• 12 oz red beets
• Small bunch kale, chopped
• Red onion, sliced
• 1 avocado, sliced
• 1 jalapeño, sliced
• 2 garlic cloves, minced
• 4–6 whole wheat or corn tortillas
• Fresh cilantro, chopped (optional)

A Few Things Worth Knowing About These Ingredients

When picking out beets, look for ones that feel firm and heavy. Those wrinkly, sad-looking ones at the bottom of the bin will just make you cry later. Fresh beets should have smooth skin and maybe some leafy greens still attached, though you won’t need those greens for this recipe.

The kale situation is pretty flexible here. Baby kale works great because it’s more tender, but regular kale is fine too. Just make sure to remove those thick stems because nobody wants to chew on what feels like tree bark.

For tortillas, you can go either direction. Corn tortillas give you that authentic taco vibe, while whole wheat adds a nutty flavor that plays nicely with the earthy beets. Whatever you choose, just make sure they’re fresh and pliable, not those cardboard-like things that crack when you look at them wrong.

The jalapeño heat level can vary wildly, so start with less if you’re not sure about your spice tolerance. You can always add more, but you can’t take it back once it’s in there, and nobody wants to spend dinner gulping milk.

How to Make these Roasted Beetroot Tacos

Making these rooted beetroot tacos is one of those cooking experiences that feels way more impressive than the actual effort you put in. The secret is in the roasting, which transforms those earthy beets into something almost magical.

Start with the Star Player: Roasting the Beets

First things first, crank your oven up to 400°F (200°C) and let it get nice and hot. Take those 12 oz of red beets and give them a gentle scrub, but don’t bother peeling them yet. That would be like trying to unwrap a present that’s still hot from the oven, messy and completely unnecessary.

Wrap each beet individually in foil, or if you’re feeling lazy like me most days, just toss them all in a baking dish with a little water and cover tightly with foil. The whole beets need about 45 minutes in the oven, though this depends on their size. You’ll know they’re done when a fork slides through them like they’re made of butter.

Once they’re cooked, let them cool down enough that you can handle them without doing that ridiculous hot-potato juggling act. The skins should slide right off with minimal effort. If they’re being stubborn, they probably needed a few more minutes in the oven. Slice them into rounds or strips, whatever makes you happy.

Getting the Greens Ready

While those beets are doing their thing in the oven, you can prep everything else. Heat a bit of oil in a pan and toss in those 2 minced garlic cloves. Let them get fragrant for about 30 seconds, just until your kitchen starts smelling like garlic heaven.

Add the sliced red onion next and let it soften up for a couple minutes. Then comes the small bunch of chopped kale. This is where things get satisfying because you get to watch the kale wilt down and become tender. It takes maybe 3-4 minutes, and you’ll want to stir it around so everything cooks evenly.

Assembly Time

Before you start building these beauties, warm up those 4-6 tortillas. You can do this in a dry pan for about 30 seconds on each side, or if you have a gas stove, carefully hold them over the flame with tongs for a few seconds. Just don’t get distracted and turn them into charcoal, because we’ve all been there.

Now comes the fun part, building your tacos. Start with the roasted beet slices as your base, then pile on the sautéed kale mixture. Add your sliced avocado and those jalapeño slices, adjusting the amount based on how much heat you can handle.

The Finishing Touches

Sprinkle on some fresh chopped cilantro if you’re using it. I know cilantro is divisive, some people think it tastes like soap, but it really does add a bright note that cuts through all that earthiness.

The key here isn’t to overstuff them. I know it’s tempting to pile everything sky-high, but you want to actually be able to eat these without everything falling out the back end. Think of it as architectural engineering, but with vegetables.

Roasted Beetroot Tacos Substitutions and Variations

The best part about these roasted beetroot tacos is how forgiving they’re with swaps and tweaks.

Can’t find kale? I’ll use spinach, chard, or even cabbage instead. No red onion? White onion works perfectly fine.

Want more protein? I add black beans, chickpeas, or crumbled tofu. For cheese lovers, queso fresco or feta brings creamy richness.

Hate jalapeños? Try bell peppers for crunch without heat.

The tortillas are flexible too. Flour, corn, even lettuce wraps work. I sometimes roast carrots alongside the beets for extra sweetness.

These tacos adapt to whatever’s lurking in your fridge.

What to Serve with Roasted Beetroot Tacos

When I’m planning what to serve alongside these earthy, colorful tacos, I think about balance and complementary flavors. Mexican rice works beautifully, its mild taste letting the beets shine.

Black beans add protein and heartiness, while their creamy texture contrasts the firm beetroot perfectly.

For something lighter, I love a crisp jicama slaw or simple cucumber salad. The cool crunch cuts through the rich avocado nicely.

Mexican street corn, whether grilled or off the cob as esquites, brings sweetness that pairs surprisingly well with beets’ earthiness.

Don’t forget lime-infused agua fresca to cleanse your palate between bites.

Final Thoughts

After discovering how incredibly satisfying plant-based Mexican food can be, I’m convinced these roasted beetroot tacos deserve a permanent spot in your weekly rotation.

These earthy beauties prove that vegetables can absolutely steal the show. The sweet, tender beets paired with garlicky kale create this gorgeous contrast that’ll make you forget all about traditional fillings.

What I love most? They’re ridiculously forgiving. Overcook the beets slightly? Still delicious. Forget the cilantro? No problem.

Plus, that vibrant magenta color makes every plate look restaurant-worthy, even when you’re eating in your pajamas on a Tuesday night.

Recipe Card

Introduction: Transform your taco night with these stunning vegetarian beetroot tacos! Featuring sweet, earthy roasted beets, savory garlic kale, and fresh avocado, these colorful tacos are as nutritious as they are Instagram-worthy. Perfect for meatless Monday or any day you want to add more vegetables to your plate.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Serves: 4
• Ingredients:
• 12 oz red beets
• Small bunch kale, chopped
• 1 red onion, sliced
• 1 avocado, sliced
• 1 jalapeño, sliced
• 2 garlic cloves, minced
• 4–6 whole wheat or corn tortillas
• Fresh cilantro, chopped (optional)
• Oil for sautéing
• Instructions:

1. Preheat oven to 400°F (200°C). Wrap whole beets in foil and bake until tender, about 45 minutes.
2. Allow beets to cool, then peel and slice into rounds or strips.
3. Heat oil in a large skillet over medium heat. Add minced garlic and sliced red onion, sauté for 2-3 minutes.
4. Add chopped kale to the skillet and cook until soft and wilted, about 5 minutes.
5. Warm tortillas in a dry skillet or microwave until pliable.
6. Assemble tacos by layering beet slices, sautéed kale mixture, avocado slices, jalapeño, and cilantro in tortillas.
7. Serve immediately with lime wedges or salsa if desired.

• Notes:
• Wear gloves when handling beets to prevent staining your hands
• Beets can be roasted up to 3 days ahead and stored in the refrigerator
• For extra flavor, marinate sliced beets in lime juice and cumin while still warm
• Substitute baby spinach for kale if preferred, reducing cooking time to 1-2 minutes
• Add crumbled queso fresco or vegan sour cream for extra richness
• Golden beets can be used instead of red for a milder flavor
• Toast tortillas directly over a gas flame for authentic charred flavor

Nutritional Information:

Frequently Asked Questions

How Long Can I Store Roasted Beetroot in the Refrigerator?

I can store roasted beetroot in the refrigerator for up to five days when properly wrapped or kept in an airtight container. I’ll notice they maintain their best texture and flavor during this timeframe.

Can I Use Pre-Cooked or Canned Beets Instead of Fresh Ones?

Yes, I recommend using pre-cooked or canned beets as convenient alternatives. I’d suggest draining canned beets thoroughly and patting them dry before slicing. You’ll skip the roasting step entirely while maintaining great flavor.

What’s the Best Way to Prevent Beetroot From Staining My Hands?

I’ll wear disposable gloves when handling beetroot to prevent staining. If I don’t have gloves, I’ll rub my hands with lemon juice or vinegar before washing with soap.

Are These Tacos Suitable for Meal Prep and Freezing?

I wouldn’t recommend freezing these assembled tacos since the avocado and fresh vegetables will lose texture. However, I’d prep components separately and freeze the roasted beets for quick assembly later.

How Do I Know When the Beets Are Properly Roasted?

I’ll know the beets are properly roasted when I can easily pierce them with a fork or knife. They should feel tender throughout, with no hard spots remaining after about 45 minutes.