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beet and goat cheese tacos with avocado cream RECIPES


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BEET AND GOAT CHEESE TACOS WITH AVOCADO CREAM

  • Medium
  • Cooking Time: 20min
  • Preparation Time: 15min
  • Serves: 4 People
BEET AND GOAT CHEESE TACOS WITH AVOCADO CREAM

Ingredients:

  • 450g KOO Sliced Beetroot, drained
  • 1 tsp cumin powder
  • 1 tsp salt
  • ½ tsp chilli powder
  • ¼ tsp cayenne pepper
  • 2 tbsp grapeseed or other neutral oil
  • 1 avocado
  • ¼ cup low-fat greek yogurt
  • Juice from 1 lime, plus additional limes for garnish
  • ½ tsp salt
  • Goat cheese
  • Corn tortillas
  • Fresh coriander for garnish

Kitchen gadgets:

2 mixing bowls, baking tray, foil, frying pan, fork, sharp knife

Method:

  1. Heat your oven to 200°C.
  2. In a medium bowl, mix together the cumin powder, salt, chili powder and cayenne pepper with the oil.
  3. Toss in the slice beetroot and coat completely.
  4. Pour the mixture onto a baking sheet that's been covered with foil and spread the mixture into an even layer.
  5. Roast for 20 minutes or until they are slightly charred. You want the beetroot to have an al dente quality and not be too soft.
  6. Let the beetroot cool slightly while preparing the rest of the meal.
  7. Halve the avocado and remove the pit. Scoop the flesh into a small bowl and mash with a fork.
  8. Mix in the greek yogurt, lime juice and salt until smooth.
  9. Heat the tortillas in a dry frying pan until they are slightly blistered on both sides.
  10. Spread some of the avocado cream on the bottom of a tortilla, fill with beetroot and top with a small amount of goat cheese.
  11. Finish with a squeeze of lime and garnish of fresh coriander.

Credit/Source:

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