Quick & Easy Beetroot Tacos with Crunchy Raw Veggie Salad
20 minutes
693 reads
About Quick & Easy Beetroot Tacos with Crunchy Raw Veggie Salad
These vibrant Beetroot Tacos are a fantastic weeknight meal solution! Ready in under 20 minutes, they're perfect for busy schedules but satisfying enough for a relaxed dinner. The naturally sweet beetroot infused flatbreads pair beautifully with the crisp, zesty raw vegetable salad.This recipe offers a fun twist on traditional tacos, showcasing the earthy sweetness of beetroot in a unique and delicious way. The homemade flatbreads are surprisingly simple to make, and the customizable salad filling allows for endless variations based on your preferred vegetables and seasonings.Get ready to impress your friends and family with this healthy, flavorful, and visually stunning meal!
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Recipe Time & More
Prep15 minutes
Cook5 minutes
Total20 minutes
Ingredients
For the Beetroot Flatbreads
- 1/2 cup Cornmeal also known as makki ka atta
- 2 tsp Flaxseed Meal
- 1/4 cup Beetroot Puree
- 1/4 cup Water more may be needed depending on the consistency of the puree
- 1/2 tsp Salt to taste
For the Crunchy Raw Veggie Salad
- 1 Bell Peppers any color, small
- 1 Carrot small
- 1 Cucumber small
- 1 handful Lettuce shredded or chopped
- 2-3 Baby Corn sliced
- 1 Onion finely chopped, small
- 1 tbsp Mustard Sauce
- Few drops Tabasco Sauce or other hot sauce to taste
- 1 tbsp Lime Juice freshly squeezed
- 1/2 tbsp Olive Oil
- 1/4 tsp Salt to taste
- 1 tbsp Agave Nectar or other sweetener to taste (optional)
Instructions
Prepare the Beetroot Flatbreads
- Combine cornmeal, flaxseed meal, beetroot puree, and salt in a bowl. Gradually add water, mixing until a firm, pliable dough forms.
Prepare the Salad Filling
- Finely chop the capsicum, carrot, cucumber, and onion. Slice the baby corn.
- In a separate bowl, whisk together olive oil, mustard sauce, Tabasco sauce, lime juice, agave nectar (if using), and salt.
- Add the chopped vegetables to the dressing and toss to coat evenly.
Cook the Flatbreads
- Divide the dough into 3-4 portions. Roll each portion into a thin circle or oval.
- Heat a lightly oiled skillet or griddle over medium heat. Cook each flatbread for about 2 minutes per side, or until lightly browned and cooked through.
Assemble the Tacos
- Place the raw vegetable salad in the center of each flatbread. Fold in half or roll up to create a taco.
- Serve immediately and enjoy!
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of cumin or coriander to the flatbread dough.
- Feel free to customize the salad filling with your favorite raw vegetables. Shredded beets or bell peppers would be delicious additions.
- If you don’t have flaxseed meal, you can substitute with chia seeds.
- To make these tacos ahead of time, prepare the flatbreads and salad separately. Assemble just before serving to prevent the flatbreads from becoming soggy.
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Recipe Nutrition
Calories: 507kcalCarbohydrates: 96gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 160mgPotassium: 1402mgFiber: 18gSugar: 20gVitamin A: 14219IUVitamin C: 176mgCalcium: 122mgIron: 5mg
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4 Comments
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Such a beautiful dish! Can’t wait to try it.
What a flavorful dish! Thanks for sharing.
Looks so flavorful! Thanks for posting.
This looks perfect! Thanks for posting.