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
Ingredients
- For the Sauce
-
2/3 cup
Sour Cream
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1/2 teaspoon
Cayenne Pepper
-
1
Green Onion, finely minced
-
1 pinch
Salt
- Taco Contents
-
4
Medium Sized Beets
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2
Ears of Corn
-
1
Greens from Beets, sliced into ribbons
-
1 cup
Queso Fresca Cheese
-
1 teaspoon
Vegetable Oil
-
4
Small corn tortillas
Directions
-
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.
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After corn is cooked, remove husk and cut off kernels.
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Assemble tacos - Beet greens first, then beets, next the corn and cheese and top with sauce.
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