Ingredients
- 4.5" Heat Pressed Flour Tortillas (28671)
- 12 Oz. Beets, whole
- 2 2/3 Oz. Goat Cheese
- 1 Tbsp. Tarragon, fresh, chopped
- 1 Tbsp. Chives, fresh, chopped
- 1 Tbsp. Shallots, fresh, chopped
- 2 Tbsp. Walnut Oil
- 1 1/2 Tbsp. Orange Juice, fresh
- 1/2 Tbsp. Champagne Vinegar
- 1 cup Tempura Batter, prepared
- 2 Tbsp. Beet Puree
- 3 Oz. Arugula
- 2 Tbsp. Capers, flash fried
- 2 Tbsp. Walnuts
Directions
- Pre-heat convection oven to 375°F. Roast beets for 50-70 minutes or until fork tender. Remove from oven and allow to cool. Once beets are cool enough to handle, peel the skins using a vegetable brush or paper towel.
- Cut the beets into 0.2 oz. wedges (cut into ¼” circles, then quarter). Reserve 2½ oz. of beets for beet puree.
- Meanwhile, combine goat cheese, tarragon, chive, and shallots. Mix well to combine. Reserve refrigerated.
- To make walnut vinaigrette, whisk together the walnut oil, orange juice, and champagne vinegar. Season to taste with salt. Reserve refrigerated.
- Pre-heat deep fryer to 350°F.
- In a small saucepan, simmer reserved beets with ¼ cup water for 5 min. before pureeing until smooth. Combine beet puree with prepared tempura batter.
- For service: dust each wedge in flour, tempura batter, and fry for approximately 2½-3 minutes or until crispy and hot. To build each taco, lay ¼ oz. arugula onto each tortilla and top with 3 pieces of fried beet. Finish each off with ½ tsp. capers, ½ tsp. walnuts, ¼ oz. goat cheese and 1 tsp. vinaigrette.
