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
4 small tacos
For the Sauce
Green Onion, finely minced
Medium Sized Beets
Ears of Corn
Greens from Beets, sliced into ribbons
Queso Fresca Cheese
Small corn tortillas
In This Recipe
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.