Serves 4 Lightly adapted from http://dishingupthedirt.com/beets/roasted-beet-chickpea-tacos-with-herb-tahini-sauce/ Vegetarian, dairy free Ingredients Filling 3 medium sized beets, washed and sliced into 1/2 inch chunks 3 Tablespoons olive oil, divided 1/3 cup pine nuts 4 spring onions, sliced 1 clove of garlic, minced 1 tin of cooked chickpeas, rinsed and drained 1/8 teaspoon cayenne pepper salt + pepper to taste Sauce 1 clove of garlic 1 spring onion, diced 1/4 cup tahini 1/4 cup water 1 1/2 Tablespoons olive oil 2 Tablespoons fresh lemon juice 1/2 teaspoon honey 1/2 cup basil, finely chopped 1/8 teaspoon crushed red pepper flakes salt + pepper to taste Pita bread (1-2 each, depending on hunger) Directions
This recipe tastes even better made with vegetables from Community Harvest Whetstone :) |
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