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Beet tacos with pineapple salsa

This dish consists of: tacos filling pineapple salsa

Ingredients

Olive oil
beetroot wraps
Beet powder

Avocados
canned corn kernels
sweet and sour red cabbage
Pomegranate seeds
Lime juice
halloumi cheese
Cooked beets
Beyond Meat: The Beyond Burger

pimentón powder
1Chopped shallot
2padrón peppers, deseeded and cut into pieces
300gfresh pineapple in cubes
Sushi vinegar
1spicy pimentón powder
1yellow bell pepper, sliced

Preparation

  1. Mix a little beet powder with olive oil.
  2. Cut the tortillas into rounds.
  3. Brush with a little of the oil mixture.
  4. Place them between baking molds and bake at 180°C into crispy tacos.

  1. Let the Beyond Burger thaw and fry it in a pan, breaking it up into mince.
  2. Smoke the cooked beets for about 10 minutes in a smoker (cold smoke).
  3. Brush the halloumi cheese with herb oil and sear with a blowtorch.
  4. Dice the avocados and cut the halloumi cheese into small dice.
  5. Mix this together with the other ingredients and fill the tacos with it.
  6. Garnish with sweet and sour red cabbage.

  1. Dice the yellow bell pepper and finely chop the shallot.
  2. Remove the seeds from the padrón peppers and cut into pieces.
  3. Sauté this with the pineapple and pimentón powder thoroughly in smoked oil.
  4. Let the mixture cool down.
  5. Blend everything with sushi vinegar and agave syrup into a salsa.