Author Notes: I am bringing my grill game to the veggie garden this year and our beets are not going to be overlooked. I saw a quesadilla recipe with grilled beets and goat cheese from eating well and which ended up being the inspiration for these tacos. They would be great served as an appetizer. —Liz | inspired by the seasons
Makes: 4 small tacos
Ingredients
For the Sauce
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2/3
cup Sour Cream
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1/2
teaspoon Cayenne Pepper
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1
Green Onion, finely minced
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1
pinch Salt
Taco Contents
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4
Medium Sized Beets
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2
Ears of Corn
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1
Greens from Beets, sliced into ribbons
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1
cup Queso Fresca Cheese
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1
teaspoon Vegetable Oil
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4
Small corn tortillas
Directions
- For Sauce, Combine all ingredients in a small bowl, refrigerate for 1 hour
- Peel and slice beets about 1/2″ wide, toss with oil. Grill beets 4 minutes each side. Grill corn 6 minutes, turn and grill on other side for an additional 6 minutes.
- After corn is cooked, remove husk and cut off kernels.
- Assemble tacos – Beet greens first, then beets, next the corn and cheese and top with sauce.
Photo by Liz | inspired by the seasons