Fourth of July

Grilled Beet Tacos

Photo by Liz | inspired by the seasons
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
  • 2/3 cup Sour Cream
  • 1/2 teaspoon Cayenne Pepper
  • 1 Green Onion, finely minced
  • 1 pinch Salt
  • Taco Contents
  • 4 Medium Sized Beets
  • 2 Ears of Corn
  • 1 Greens from Beets, sliced into ribbons
  • 1 cup Queso Fresca Cheese
  • 1 teaspoon Vegetable Oil
  • 4 Small corn tortillas
In This Recipe
Directions
  1. For Sauce, Combine all ingredients in a small bowl, refrigerate for 1 hour
  2. 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.
  3. After corn is cooked, remove husk and cut off kernels.
  4. Assemble tacos - Beet greens first, then beets, next the corn and cheese and top with sauce.

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