Beet and Kale Tacos with Camembert

The inspiration for these tacos came from a friend who brought us a star of Saint Aubrey cheese from a recent trip (in the Camembert Family). We knew that Beets and Camembert were an extremely viable combination from our Crispy Beet and Oat Cakes with Tarragon Camembert Sauce experiment of yesteryear. We also recalled from our Shredded Beet Tacos with Smoked Goat Cheese Sauce that beets are an excellent taco topping, so this one was a very low risk/high reward meal to make! As we had hoped, the reward was great, and the flavours and textures blended perfectly into a delicious and nutritious meal.

We cut a little time off the preparation process by using a bag of cooked beets that my dad gave us. As a little side note, for the first two and a half years of this blog, every time I would post a Beet Recipe (which was a frequent occurrence given how much my wife loves them), my dad would send me a text with somewhere between 1 and 7 puke emojis. There was no food he reviled more. But then, something changed, and over the summer, he texted me out of the blue and said, “I gotta tell you…I [redacted] love beets.” Now, he buys them in bulk, and my recipe posts are greeted with smiling emojis! All that is to give an elaborate thank you to you, Dad, for the beets used in this meal!

Time: 30 Minutes (+ 45-60 minutes if using raw beets)

Ingredients:

• Flour Tortillas
• Beets (Raw or Cooked)
• Kale
• Fresh Rosemary
• Red Onion
• Garlic
• Camembert
• Honey Roasted or Candied Walnuts

Method:

• If using raw beets, cut the very top and bottom off, place in water, and boil until soft. Then allow to cool, and peel with your thumbs.
• Use the shredding plate attachment of your food processor to shred your beets.
• Prep your kale by removing the stems and then slicing from top to bottom in thin strips.
• Peel and slice your garlic, and slice a red onion thinly too. Then, remove the rosemary “leaves” from the stems.
• Heat a tablespoon of butter in two separate pans, and divide your garlic, onions, and rosemary between the two pans. Sautee until your onions turn opaque.
• Add your kale to one pan, and add your beets to the other. Sautee until everything is cooked and vibrantly coloured. You may need to add a little water to your kale pan as you go to help encourage quicker cooking/wilting.
• As your veggies cook, use a butter knife to spread your cheese atop your tortillas.
• When your veggies are ready, layer them into your taco shells. We opted for beets first and kale on top. Then, add your walnuts as a final touch.
• Plate, devour, and enjoy!