Smoky Roasted Beet Tacos with Citrus Mint Slaw

Ingredients

• •4 medium beets, peeled and sliced
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •1/2 teaspoon garlic powder
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •8 small corn tortillas
• •1 cup shredded green cabbage
• •1 cup shredded purple cabbage
• •1/2 cup fresh mint leaves, chopped
• •1 large orange, juiced
• •1 lime, juiced
• •1 tablespoon honey (or agave for vegan option)
• •2 tablespoons red onion, finely chopped
• •1 avocado, sliced
• •1/4 cup crumbled feta cheese (optional for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. 2

   In a large mixing bowl, combine the sliced beets, olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss until the beets are evenly coated.

3. 3

   Spread the seasoned beets in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the beets are tender and slightly caramelized.

4. 4

   While the beets are roasting, prepare the citrus mint slaw. In a medium bowl, whisk together the orange juice, lime juice, honey (or agave for a vegan option), and a pinch of salt.

5. 5

   Add the shredded green and purple cabbage, chopped mint leaves, and finely chopped red onion to the bowl with the dressing. Toss well to combine, ensuring the slaw is evenly coated. Set aside to marinate while you prepare the rest of the tacos.

6. 6

   Warm the corn tortillas in a dry skillet over medium heat or wrap them in foil and heat in the oven for a few minutes.

7. 7

   Assemble the tacos by placing a generous portion of roasted beets onto each tortilla. Top with a scoop of citrus mint slaw, a few avocado slices, and crumbled feta cheese, if desired.

8. 8

   Serve immediately and enjoy your Smoky Roasted Beet Tacos with Citrus Mint Slaw!