And after a little hiatus from the ingredient, we decided it was time to turn our attention back to the humble yet mighty and oft underappreciated/misunderstood BEET! For this recipe, we decided to rely on a flavour combo we used in the past (from our Beet Noodles with Creamy Goat Milk Sauce recipe), and we made Made a Roux using goat milk and a Smoked Goat Cheese that we bought from our pilgrimage to Cheese of the World in Forest Hills, NY a few weeks ago.
To finish off our tacos, we added some sautéed shredded cabbage and some freshly cracked black pepper. My wife (the true beet aficionado of the family…and perhaps the world?) approved, so they must have been at least half-way decent!
Time: 35 Minutes
- For Your Tacos:
- Tortilla Shells
- Beets (1 medium beet makes 2 tacos)
- Shredded Cabbage
- For Your Sauce
- 1 Tablespoon Butter
- 1 Tablespoon All Purpose Flour
- 3/4 Cup of Goat Milk
- 1/4 lb Smoked Goat Cheese
- Ground Sage
- Cut the ends off your beets, and peel them with a potato peeler.
- Use the shredding plate of your food processor (easy) or a box grater (hard) to shred your beets.
- Begin to melt some butter in a pan, and as it melts, slice your onion.
- When your butter has melted, add your onion, and sauté for a few minutes before adding your beets. Cook for 15-20 minutes until your beets have softened, and your onion has begun to caramelize.
- As your beets cook, melt some butter in another pan, and add your cabbage. Cook for roughly the same amount of time over low heat.
- Dice or shred your cheese.
- When your beets and cabbage are nearly done, turn your attention to your sauce:
- Melt your sauce butter in a pan.
- Add your flour and whisk together to fully incorporate, and allow to sit for 30-60 seconds.
- Pour in your milk, and add your cheese and sage.
- Whisk as you bring your milk to a simmer and melt your cheese.
- Allow your sauce to thicken a little.
- Plate, crack some fresh black pepper atop, devour, and enjoy!