25+ Healthy and Tasty Mexican Beetroot Recipes You Can’t Miss

Beetroot is a versatile, nutrient-packed vegetable that often gets overlooked in many cuisines.

However, in Mexico, it plays an essential role in both savory and sweet dishes.

With its earthy flavor, vibrant color, and health benefits, beetroot has found a beloved place in Mexican kitchens.

Whether roasted, sautéed, blended into soups, or stuffed into tacos, beets can transform a variety of dishes with their unique taste and color.

In this blog post, we’ve compiled over 25 amazing Mexican beetroot recipes that will inspire you to incorporate this nutritious root vegetable into your meals in creative and exciting ways.

From hearty mains to refreshing salads and even desserts, there’s a beetroot recipe here for every palate and occasion.

25+ Healthy and Tasty Mexican Beetroot Recipes You Can’t Miss

Mexican cuisine offers an incredible array of dishes that showcase the versatility of beetroot.

From the classic ensalada de betabel to the more adventurous tamales de betabel, these recipes highlight how this vibrant root vegetable can elevate both traditional and contemporary Mexican dishes.

Whether you’re a longtime beet fan or someone who’s looking to try something new, these 25+ Mexican beetroot recipes will not only impress your taste buds but also inspire you to explore the rich flavors of Mexican cooking.

Get ready to embark on a colorful culinary journey with the humble beetroot!

Ensalada de Betabel y Naranja (Beetroot and Orange Salad)

Ensalada de Betabel y Naranja is a refreshing Mexican beetroot salad that combines earthy beets with the bright, citrusy flavors of orange. It’s often served as a side dish in Mexican households during festive occasions, making it a colorful addition to the table. This dish is not only delicious but also nutritious, packed with vitamins, antioxidants, and fiber. It offers a perfect balance between sweet and tangy flavors while being light and satisfying.

Ingredients:

• 3 medium beets, cooked and peeled
• 2 large oranges, peeled and segmented
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro leaves for garnish

Instructions:

1. Begin by cooking the beets. You can boil them in water for about 40 minutes or roast them in the oven at 375°F (190°C) for 1 hour until tender. Once cooked, peel and slice the beets into thin rounds or cubes, according to your preference.
2. Peel the oranges and slice them into segments. If you’re feeling adventurous, you can also create a citrus zest to enhance the aroma.
3. Thinly slice the red onion, and rinse it under cold water to reduce its sharpness.
4. In a large mixing bowl, combine the beetroot slices, orange segments, and red onion slices.
5. Drizzle with olive oil, lime juice, and season with salt and black pepper. Toss the ingredients gently to coat everything evenly.
6. Garnish with fresh cilantro leaves and serve immediately or refrigerate for 30 minutes to let the flavors meld together.

This Ensalada de Betabel y Naranja is a vibrant and healthful dish that brings out the best of both earthy beets and sweet citrus. The combination of ingredients provides not only a feast for the eyes but also a burst of flavor with each bite. Whether you’re preparing it for a celebration or just a weekday meal, this salad is versatile enough to complement various Mexican dishes. It’s a fantastic way to enjoy the richness of beetroot while keeping the dish light and fresh.

Tacos de Betabel con Queso de Cabra (Beetroot Tacos with Goat Cheese)

Tacos de Betabel con Queso de Cabra is a creative and flavorful twist on traditional Mexican tacos, featuring roasted beetroot as the star ingredient. Paired with the creamy tanginess of goat cheese, these tacos offer a unique balance of flavors that will surprise your taste buds. The roasted beets’ smoky sweetness pairs beautifully with the richness of the cheese and the fresh tang of cilantro, making this dish an excellent vegetarian option for taco lovers.

Ingredients:

• 2 large beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 8 small corn tortillas
• 1/4 cup goat cheese, crumbled
• 1/4 cup fresh cilantro leaves
• 1 tablespoon lime juice
• 1/2 red onion, thinly sliced
• Optional: 1 tablespoon crumbled feta cheese for added creaminess

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced beets with olive oil, salt, pepper, and cumin. Spread the beets evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until the beets are tender and caramelized.
2. While the beets roast, heat the corn tortillas on a dry skillet over medium heat for about 1-2 minutes per side until warmed and slightly charred.
3. Once the beets are ready, remove them from the oven and set them aside to cool slightly.
4. Assemble the tacos by placing a generous spoonful of roasted beets on each tortilla.
5. Top with crumbled goat cheese, cilantro leaves, and red onion slices. Drizzle with fresh lime juice and add optional feta for extra creaminess.
6. Serve immediately, and enjoy with a side of salsa or a dollop of sour cream if desired.

These Tacos de Betabel con Queso de Cabra offer a delightful fusion of textures and flavors that elevate the classic taco to something more refined. The roasted beets provide a tender, caramelized base, while the goat cheese adds a creamy, tangy contrast. The cilantro and lime give the tacos a refreshing kick, making each bite satisfying and well-rounded. These tacos are perfect for anyone looking for a healthy, inventive alternative to meat-based options.

Sopa de Betabel (Mexican Beetroot Soup)

Sopa de Betabel is a traditional Mexican beetroot soup known for its rich, earthy flavor and vibrant color. The combination of beets, vegetables, and aromatic herbs creates a comforting and nutritious dish that is perfect for colder months. This soup is often served as a starter or a light meal, and its beautiful red hue makes it a showstopper on any dining table. It’s also highly customizable, making it a great base for adding various toppings, like sour cream or fresh herbs.

Ingredients:

• 4 medium beets, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1 tablespoon fresh lime juice
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing for about 2-3 minutes until fragrant and soft.
2. Add the chopped beets and potatoes to the pot. Stir everything together and cook for 5-7 minutes, allowing the vegetables to absorb the flavors.
3. Pour in the vegetable broth, then add salt, pepper, cumin, and the bay leaf. Bring the soup to a simmer, cover, and cook for 30-40 minutes or until the beets and potatoes are tender.
4. Remove the soup from the heat and discard the bay leaf. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
5. Once blended, return the soup to the pot and stir in lime juice. Taste and adjust seasoning as needed.
6. Ladle the soup into bowls, garnish with fresh cilantro or parsley, and serve hot.

Sopa de Betabel is a nourishing, heartwarming dish that showcases the versatility of beets. The smooth, velvety texture of the pureed beets pairs perfectly with the comforting warmth of the broth, making it a satisfying and soul-soothing dish. Its earthy flavor is balanced by the zesty lime, creating a delicious and healthy option for any meal. Whether enjoyed as a light dinner or a starter for a Mexican feast, this soup is a beautiful and flavorful way to embrace the goodness of beets.

Betabel en Escabeche (Pickled Beetroot)

Betabel en Escabeche is a classic Mexican pickled beetroot dish that’s tangy, slightly sweet, and bursting with bold flavors. Often served as a side dish or a topping for tacos, tostadas, or sandwiches, these pickled beets offer a wonderful way to preserve beetroot while enhancing its natural taste. The vinegar-based marinade, infused with spices like bay leaf, oregano, and garlic, gives the dish its distinct zing. This easy-to-make recipe is a versatile condiment that can elevate your meals.

Ingredients:

• 3 large beets, peeled and sliced into thin rounds
• 1/2 cup white vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 cloves garlic, thinly sliced
• 1 small jalapeño, sliced (optional, for a spicy kick)

Instructions:

1. Cook the beet slices in a pot of boiling water for 15-20 minutes until tender. Drain and set aside to cool.
2. In a small saucepan, combine vinegar, water, sugar, salt, oregano, bay leaf, garlic, and jalapeño slices. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes.
3. Place the cooked beet slices in a glass jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
4. Let the mixture cool to room temperature before sealing the jar. Refrigerate for at least 4 hours, but ideally overnight, to allow the flavors to meld.
5. Serve the pickled beets as a side dish, topping, or snack.

Betabel en Escabeche is a flavorful and versatile way to enjoy beets. The pickling process enhances their natural sweetness while adding a tangy depth, making them a delightful addition to any meal. Whether served with tacos or eaten straight from the jar, these pickled beets are sure to become a staple in your kitchen.

Albóndigas de Betabel (Beetroot Meatballs)

Albóndigas de Betabel is a creative vegetarian twist on the traditional Mexican meatball dish. Made with a mixture of grated beetroot, rice, and spices, these meatless balls are hearty, flavorful, and packed with nutrients. Simmered in a rich tomato-based sauce, they pair beautifully with rice, tortillas, or even crusty bread. This recipe is a great way to introduce more vegetables into your diet while enjoying the comforting flavors of Mexican cuisine.

Ingredients:

• 2 medium beets, grated
• 1 cup cooked rice
• 1/4 cup breadcrumbs
• 1 egg (or flaxseed egg for vegan option)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups tomato sauce
• 1/2 cup vegetable broth
• 1/4 teaspoon chili powder (optional)
• Fresh parsley for garnish

Instructions:

1. In a bowl, mix grated beets, cooked rice, breadcrumbs, egg, cumin, paprika, salt, and pepper until well combined. Form the mixture into small balls.
2. Heat olive oil in a skillet over medium heat. Fry the beet balls for 2-3 minutes on each side until lightly browned. Remove and set aside.
3. In the same skillet, add the tomato sauce, vegetable broth, and chili powder. Bring the sauce to a simmer.
4. Gently place the beet balls into the sauce, cover, and cook for 10 minutes to allow the flavors to meld.
5. Serve hot, garnished with fresh parsley, alongside rice or tortillas.

Albóndigas de Betabel are a delicious and satisfying alternative to traditional meatballs. Their vibrant color and robust flavor make them a standout dish, while the tomato-based sauce ties everything together perfectly. This vegetarian recipe is not only wholesome but also a fun way to explore the versatility of beets in Mexican cooking.

Betabel con Mole Poblano (Beetroot with Mole Sauce)

Betabel con Mole Poblano is an extraordinary dish that combines the earthy sweetness of roasted beetroot with the deep, complex flavors of mole poblano sauce. Mole poblano, a rich and flavorful Mexican sauce made with chilies, nuts, spices, and a touch of chocolate, pairs beautifully with the natural sweetness of beets. This dish is a stunning centerpiece for any meal, showcasing the best of traditional Mexican cuisine with a modern twist.

Ingredients:

• 3 medium beets, peeled and sliced into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup mole poblano sauce (store-bought or homemade)
• 1/4 cup vegetable broth
• 1 tablespoon sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 25-30 minutes until tender.
2. While the beets roast, heat the mole poblano sauce in a saucepan. Add vegetable broth to thin it out to your desired consistency. Simmer for 5 minutes.
3. Once the beets are roasted, transfer them to a serving plate. Drizzle the warm mole sauce generously over the beets.
4. Garnish with sesame seeds and fresh cilantro. Serve hot as a main dish or side.

Betabel con Mole Poblano is a flavorful and visually stunning dish that brings together the earthy simplicity of roasted beets with the luxurious richness of mole poblano. Perfect for special occasions or a gourmet twist on a weekday meal, this recipe is a delicious way to enjoy beets in a truly Mexican style. The combination of sweet, savory, and spicy flavors will leave you craving more.

Betabel Asado con Salsa de Chipotle (Roasted Beetroot with Chipotle Sauce)

Betabel Asado con Salsa de Chipotle is a smoky, spicy Mexican-inspired dish that combines the earthy sweetness of roasted beets with the bold, fiery flavors of chipotle peppers. This recipe is perfect as a side dish or a light vegetarian main course. The smoky chipotle sauce perfectly balances the caramelized sweetness of the roasted beets, creating a flavor-packed dish that will excite your taste buds. Whether you’re serving it for a special occasion or a casual dinner, this dish will impress.

Ingredients:

• 3 medium beets, peeled and quartered
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 chipotle peppers in adobo sauce
• 2 cloves garlic
• 1/4 cup vegetable broth
• 1 tablespoon lime juice
• 1 tablespoon honey or agave syrup
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the quartered beets with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 30-40 minutes, turning halfway, until tender and caramelized.
2. While the beets are roasting, prepare the chipotle sauce. In a blender, combine chipotle peppers, garlic, vegetable broth, lime juice, and honey. Blend until smooth. Adjust seasoning as needed.
3. Once the beets are roasted, transfer them to a serving dish and drizzle the chipotle sauce over the top.
4. Garnish with fresh cilantro and serve immediately, either warm or at room temperature.

Betabel Asado con Salsa de Chipotle is a bold and vibrant dish that highlights the incredible versatility of beets. The smoky chipotle sauce elevates the natural sweetness of the roasted beets, creating a dynamic combination of flavors. This dish is not only easy to make but also a showstopper on any dining table. Perfect for fans of smoky and spicy flavors, this recipe is a must-try.

Empanadas de Betabel (Beetroot Empanadas)

Empanadas de Betabel are a delightful Mexican pastry filled with a savory beetroot mixture. These empanadas are a creative way to incorporate beets into your meals while celebrating traditional Mexican flavors. The flaky, golden crust perfectly complements the earthy beet filling, which is spiced with cumin, onion, and garlic. These empanadas are great as a snack, appetizer, or even a main dish, and they’re ideal for parties or family gatherings.

Ingredients:
For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold water

For the Filling:

• 2 medium beets, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup crumbled queso fresco (optional)

Instructions:

1. To make the dough, combine flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water and mix until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes. Add the grated beets, cumin, salt, and pepper. Cook for 5-7 minutes until the beets are tender. Let the filling cool.
3. Preheat the oven to 375°F (190°C). Roll out the dough and cut into 4-5 inch circles. Place a spoonful of beet filling in the center of each circle. Add queso fresco if desired. Fold the dough over the filling and seal the edges with a fork.
4. Place the empanadas on a baking sheet and bake for 20-25 minutes until golden brown.
5. Serve warm with salsa or sour cream for dipping.

Empanadas de Betabel are a unique and delicious way to enjoy beets in a Mexican-inspired dish. The flaky pastry and savory beet filling create a perfect harmony of textures and flavors. These empanadas are easy to prepare and make for an impressive addition to any meal. Whether served as a snack or part of a larger spread, they’re sure to be a hit with everyone at the table.

Betabel con Crema y Elote (Beetroot with Cream and Corn)

Betabel con Crema y Elote is a comforting and creamy Mexican dish that combines the sweetness of beetroot with the crunch of corn and the richness of Mexican crema. This dish is simple to prepare and can be served as a side dish or a light main course. The flavors meld together beautifully, creating a dish that’s both hearty and refreshing. It’s a great way to enjoy the natural flavors of beets while incorporating classic Mexican ingredients.

Ingredients:

• 3 medium beets, cooked, peeled, and diced
• 1 cup cooked corn kernels
• 1/2 cup Mexican crema (or sour cream)
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder (optional)
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. In a large mixing bowl, combine the diced beets and cooked corn kernels.
2. In a separate small bowl, mix the Mexican crema, lime juice, chili powder, salt, and pepper.
3. Pour the crema mixture over the beets and corn, gently tossing to coat.
4. Transfer to a serving dish and garnish with fresh cilantro.
5. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

Betabel con Crema y Elote is a delightful and refreshing dish that showcases the natural sweetness of beets and corn. The creamy dressing ties everything together, while the chili powder and lime juice add a subtle tang and heat. This dish is perfect for a summer picnic, a family dinner, or a potluck. It’s quick, easy to make, and packed with Mexican-inspired flavors that everyone will love.

Tamales de Betabel (Beetroot Tamales)

Tamales de Betabel are a vibrant and flavorful take on the traditional Mexican tamale. The addition of beetroot to the masa dough gives these tamales a stunning pink hue and a slight earthy sweetness that pairs beautifully with traditional fillings like cheese, vegetables, or beans. This recipe is perfect for celebrations or as a unique twist on a classic dish. Tamales are not only delicious but also a meaningful part of Mexican culinary tradition, often prepared with family and shared during festive occasions.

Ingredients:
For the Dough:

• 2 cups masa harina (corn dough flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup beet puree (made by blending cooked beets)
• 1/2 cup vegetable shortening or lard
• 1 cup warm vegetable broth

For the Filling:

• 1 cup crumbled queso fresco or shredded cheese
• 1 cup cooked black beans or sautéed vegetables

Other:

• 10-12 corn husks, soaked in warm water

Instructions:

1. Prepare the beet puree by blending cooked beets until smooth.
2. In a large mixing bowl, combine masa harina, baking powder, and salt. Add the beet puree and mix well.
3. Gradually add the vegetable shortening and warm vegetable broth, mixing until the dough is smooth and spreadable.
4. Spread a thin layer of dough onto the center of a soaked corn husk. Add a spoonful of your desired filling (cheese, beans, or vegetables) in the center. Fold the sides of the husk over the filling, then fold the bottom up to seal.
5. Place the tamales upright in a steamer and steam for 60-90 minutes, or until the masa is fully cooked and pulls away from the husk.
6. Let the tamales cool slightly before serving.

Tamales de Betabel are a beautiful and delicious way to enjoy traditional Mexican tamales with a creative twist. The beetroot not only adds a stunning color but also a subtle sweetness that complements the savory fillings. These tamales are perfect for special occasions or whenever you’re craving a dish that feels both festive and comforting.

Betabel Relleno al Horno (Stuffed Roasted Beets)

Betabel Relleno al Horno is a gourmet Mexican dish that features roasted beets stuffed with a flavorful mixture of cheese, herbs, and spices. The beets’ natural sweetness pairs beautifully with the creamy, savory filling, making this dish a showstopping centerpiece for any dinner table. This recipe is perfect for those looking to try something unique and elevate the humble beet into a fine dining experience.

Ingredients:

• 4 large beets
• 1/2 cup crumbled queso fresco or goat cheese
• 1/4 cup chopped walnuts
• 2 tablespoons fresh cilantro, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Wash the beets and cut off the tops, leaving the skins on. Wrap each beet in aluminum foil and roast for 45-60 minutes, or until tender.
2. Once the beets are cool enough to handle, peel off the skins and carefully scoop out the center of each beet to create a cavity for the filling.
3. In a bowl, mix queso fresco, walnuts, cilantro, garlic, olive oil, salt, and pepper. Stuff each beet with the mixture.
4. Place the stuffed beets back in the oven for 10-15 minutes until the filling is warmed through.
5. Serve hot as a side dish or main course, garnished with additional cilantro or a drizzle of olive oil.

Betabel Relleno al Horno is a dish that combines rustic simplicity with elegant presentation. The roasted beets’ tender texture and sweet flavor are perfectly complemented by the creamy, nutty filling. This dish is ideal for dinner parties or as a creative addition to a special meal. It’s a delicious way to showcase the versatility and beauty of beets.

Chiles Rellenos de Betabel (Beet-Stuffed Poblano Peppers)

Chiles Rellenos de Betabel is a Mexican-inspired dish where roasted poblano peppers are stuffed with a flavorful beet and cheese filling. This colorful twist on the traditional chiles rellenos is packed with earthy, smoky, and creamy flavors. The sweetness of the beetroot balances the smoky heat of the poblanos, creating a harmonious dish that is as beautiful as it is delicious. It’s a perfect vegetarian option for those seeking bold Mexican flavors.

Ingredients:

• 4 large poblano peppers
• 2 medium beets, cooked and diced
• 1 cup crumbled queso fresco or shredded cheese
• 1/4 cup chopped onions
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1/4 teaspoon ground cumin

Instructions:

1. Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a covered bowl for 10 minutes, then peel off the skins. Carefully cut a slit in each pepper and remove the seeds.
2. In a skillet, heat olive oil and sauté the onions until soft. Add the diced beets, salt, pepper, and cumin (if using), and cook for 5 minutes.
3. Mix the beet mixture with queso fresco. Stuff each pepper with the mixture.
4. Place the stuffed peppers in a baking dish and bake at 375°F (190°C) for 15-20 minutes, until heated through.
5. Serve hot, optionally topped with crema or fresh cilantro.

Chiles Rellenos de Betabel is a delightful and vibrant dish that puts a fresh spin on a Mexican classic. The smoky poblano peppers, creamy cheese, and earthy beetroot create a balance of flavors that is both comforting and exciting. This recipe is perfect for anyone looking to explore creative vegetarian dishes while enjoying the bold tastes of Mexican cuisine.

Ensalada de Betabel y Naranja (Beetroot and Orange Salad)

Ensalada de Betabel y Naranja is a refreshing and vibrant Mexican salad that combines the earthy sweetness of beetroot with the bright citrusy flavor of oranges. The addition of a tangy lime dressing and a sprinkle of fresh herbs enhances the dish, creating a well-balanced side salad or light main course. This dish is perfect for warm weather or when you want a healthy, refreshing option that still packs plenty of flavor. It’s easy to prepare and visually stunning, making it ideal for both casual and festive occasions.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 large oranges, peeled and sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Roast the beets at 375°F (190°C) for about 45 minutes, or until tender. Allow them to cool, then peel and slice into thin rounds.
2. Peel and slice the oranges, removing any seeds.
3. In a large bowl, combine the roasted beets, orange slices, red onion, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve chilled or at room temperature.

Ensalada de Betabel y Naranja is a beautifully balanced dish that brings together the earthy sweetness of beets with the refreshing citrus of oranges. The tangy lime dressing and aromatic cilantro elevate the flavors, making this salad a perfect complement to a variety of Mexican meals. It’s not only visually appealing but also a healthy, light option for any gathering.

Tacos de Betabel con Guacamole (Beetroot Tacos with Guacamole)

Tacos de Betabel con Guacamole is a flavorful and vibrant twist on the classic taco. The roasted beetroot provides a natural sweetness and satisfying texture, while the creamy, zesty guacamole adds richness and flavor. These tacos are a great vegetarian option, but the combination of roasted beets, fresh vegetables, and avocado makes them hearty and filling. Ideal for a quick weeknight meal or a fun addition to taco night, this dish is as colorful as it is delicious.

Ingredients:

• 3 medium beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon chili powder (optional)
• 1/2 cup crumbled queso fresco (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
2. While the beets roast, prepare the guacamole. In a bowl, mash the avocado and mix in the red onion, lime juice, cilantro, chili powder (if using), and salt to taste.
3. Warm the corn tortillas in a dry skillet or microwave.
4. Assemble the tacos by placing roasted beets on each tortilla, followed by a generous spoonful of guacamole.
5. Garnish with crumbled queso fresco and extra cilantro if desired. Serve immediately.

Tacos de Betabel con Guacamole offer a fresh and exciting way to enjoy tacos with a healthy twist. The sweetness of the roasted beets complements the creamy, tangy guacamole, while the tortillas provide the perfect vessel for all the flavors. These tacos are a delightful, satisfying meal that is both flavorful and nutritious, making them perfect for any taco night or casual meal.

Betabel en Salsa Verde (Beetroot in Green Sauce)

Betabel en Salsa Verde is a flavorful Mexican dish where tender beets are cooked in a tangy and spicy green salsa made from tomatillos, cilantro, and chili peppers. This dish is a delightful combination of sweet beets and the fresh, zesty flavors of the green salsa. Served with rice or tortillas, it can be a main dish or a flavorful side. It’s a great way to enjoy beets in a traditional Mexican style with a burst of flavor that will impress any crowd.

Ingredients:

• 3 medium beets, peeled and diced
• 1 lb tomatillos, husked and rinsed
• 2-3 jalapeños (or serrano peppers for more heat)
• 1/2 cup fresh cilantro
• 1/4 onion, chopped
• 1 clove garlic
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. In a saucepan, cook the tomatillos and jalapeños in water over medium heat until softened, about 10 minutes. Drain and blend with cilantro, onion, and garlic until smooth.
2. In a skillet, heat olive oil over medium heat. Add the diced beets and sauté for about 5 minutes.
3. Pour the blended salsa verde over the beets and cook for another 10-15 minutes, allowing the flavors to meld and the beets to soften further. Add salt to taste.
4. Serve with rice, tortillas, or as a side dish to your favorite Mexican meal.

Betabel en Salsa Verde is a vibrant, tangy dish that highlights the natural sweetness of the beets while balancing the heat and brightness of the green salsa. The combination of fresh tomatillos, cilantro, and peppers creates a flavorful sauce that elevates the beets, making this dish a wonderful choice for a savory, satisfying meal. It’s a great way to enjoy beets in a way that celebrates Mexican flavors.

Note: More recipes are coming soon!