Ingredients
Units
Scale
Pickled Beets
- 8.8 oz Love Beets organic cooked beets
- 1/2 cup white distilled vinegar
- 1 cup water
- 2 tbsp sugar
- 1/4 tsp salt
Tostadas
- pickled beets
- 4 medium gluten-free tortillas
- 2 clementines
- 1/2 large avocado
- fresh baby arugula
- fresh lime slices, (opt)
- chili tahini yogurt sauce, (below)
Chili Tahini Yogurt Sauce
- 1/4 cup tahini
- 1/2 cup dairy-free yogurt
- 1/2 tsp chili powder
Instructions
- Start by pickling your pre-cooked beets. Bring the vinegar, water, sugar and salt to a boil, add the beets and simmer for about 5-10 minutes. Let them rest in the liquid while you prepare the rest
- Slice your avocado thin (you can use the whole avocado if desired), peel your clementines, and slice your limes (if using)
- Next, blend all your sauce ingredients together (alternatively you can whisk them together in a bowl)
- To toast your tortillas, warm a medium skillet over medium heat, spray with coconut oil and then place the tortilla in the skillet. Flip and toast until you start to get golden brown spots on your tortillas, set aside
- Drain your beets and pulse them in your food processor/blender until you have small chunks
- Place your tostada on your plate, top with beets, avocado, arugula, clementine slices and then drizzle with sauce and lemon juice. Save leftover sauce in your fridge
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 4 tostadas