Mediterranean Tacos with Roasted Beets, Arugula and Goat Cheese
Prep 30 Minutes
Total 1 Hours 30 Minutes
- 1 bunch red beets (1 1/2 lb), peeled and 1/2-inch diced
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon sumac
- 1/4 teaspoon salt
- 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup hummus
- 4 cups fresh baby arugula leaves
- 1/2 cup crumbled goat cheese
- 3 tablespoons chopped toasted walnuts
Recipe Continues Below
- Heat oven to 425°F. Line 13x9-inch (3-quart) baking dish with foil. Place beets in baking dish; drizzle with 1 tablespoon of the olive oil and the honey. Sprinkle with sumac and salt. Bake 40 to 45 minutes or until tender when pierced with paring knife.
- Reduce oven to 375°F. Line rimmed cookie sheet with foil. In small bowl, mix remaining 2 tablespoons olive oil, the cumin and coriander. Lightly brush mixture on all sides of each boat. Place boats on cookie sheet. Bake 5 to 8 minutes or until brown and firm to the touch. Boats will crisp as they cool. Remove to cooling rack to cool.
- Spread hummus in boats. Top with arugula and beets. Sprinkle with goat cheese and walnuts.
- Plain hummus is fine, but feel free to experiment with your favorite type – from garlic to roasted red pepper.
- Not a fan of goat cheese? Feta or blue cheese both work well as substitutes.
- Sumac is a tart spice that adds a lemony flavor to Middle Eastern dishes and spice rubs, such as za’atar. Look for it in gourmet stores or online.
- 1 Taco Calories 290 (Calories from Fat 140); Total Fat 16g (Saturated Fat 4 1/2g ,Trans Fat 0g); Cholesterol 10mg; Sodium 510mg; Potassium 390mg; Total Carbohydrate 29g (Dietary Fiber 5g ,Sugars 10g); Protein 8g
- % Daily Value: Vitamin A 8%; Vitamin C 10%; Calcium 15%; Iron 15%
- Exchanges: 1 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 3 Fat
- Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet