Who doesn’t love a good taco or wrap? I don’t know, I was asking you? I sure love a taco though, but when trying to do a heathier, non-processed, wheat free tortilla, it can be somewhat challenging. A lot of the alternatives out there don’t hold up, are super thin and your fillings just break through, or too pancaky, which is never good. Those who know me, know I love a good beet. Beets are a bit controversial, I feel like you are either in the camp of loving or hating. Y’all haters don’t have to be so extreme. There are so many ways to enjoy beets and reap all those delicious, beautiful benefits. I had a hankering for some turkey tacos and wanted a wheat free tortilla. So, I thought let’s pack some more nutrients and veggies into this thing and make it look pretty too!
Enter beets, I love them in all kinds of forms. I love red beets and golden beets, I love them roasted, I love them raw, love them sautéed, I do like them in a house, I do like them with a mouse, Diane I am, I do love red beets and ham…. 😉 A little Seuss homage. Anyway, my friend thinks they taste like dirt. I assure you they do not. He just has not had them prepared in the correct way. I am determined to make him like beets! I will convert him, just you wait.
These are actually easy to make, just one roasted red beet, cassava flour, arrowroot starch and egg. Super simple and super delicious. The longest part of the process is roasting the beet for an hour in the oven. You don’t even have to do any work there, just set the timer and put a load of laundry in, or load the dishwasher, or put in some Tae Bo or do whatever you want. Don’t leave the house though, because you do have to take them out of the oven. I am sure there are ovens now that turn off automatically, I don’t know, I still have the old-fashioned manual one where I have to press the button to turn it off. Gosh, so exhausting!
Once your roasted beet is done roasting, allow it to cool some so you can remove the skin. Don’t burn yourself, it hurts. Then just chop up and throw in the bowl of a food processor with the s-blade. Pulse up until pretty smooth, some little chunks are ok. Mix up your flours, pack the beets in a measuring cup and press out excess liquid and mix in with flour, add the egg and mix until a dough forms. It should not stick to your hands. Also, take note of the pretty color, so pretty! Form a big ball, split up in 6 sections, roll into little balls.
Look at that color! So pretty and kind of dark and mysterious! Dare I say sexy? I dare not! People, food isn’t sexy, not sure why people started referring to their food as sexy. Just plain weird and kind of creepy. Beautiful, pretty, stunning. Here’s one I will allow, exotic. There, leave sexy out of your food descriptors. 🙂
Now would be the time to pull out that tortilla press you registered for and have never used if you are married. If you don’t have one, no worries. I don’t, but am in the market. Just gently roll between two pieces of parchment paper with rolling pin. Heat a medium dry skillet over medium heat and just heat (that’s a lot of heat) the tortillas for about 3 to 4 minutes on one side, flip and heat for another 2 to 3 minutes on the other. Allow to cool on a wire rack and Bob’s your Uncle, you’re done!
These are perfect for tacos, wraps, snacking and whatever else you use tortillas for. Ooh, they would also be good for enchiladas!
Store in airtight bag or container in the fridge for up to 5 days or you can freeze for up to 6 months. Just separate tortillas with parchment and make sure they are wrapped in air-tight baggie.
Enjoy and eat beets!
Diane
- ½ cup cassava flour
- ¼ arrowroot start
- ¾ to 1 cup roasted shredded beets ( about 1 medium red beet)
- 1 egg
- ½ tsp. salt
- ¼ tsp. granulated garlic
- ¼ tsp. black pepper
- Pre-heat oven to 400 degrees. Place whole beet in center of tin-foil square, drizzle with a little olive oil, salt and pepper. Loosely close the foil up and around the beet, leaving a little open at the top. Place on baking sheet and roast for 60 minutes. Allow beet to cool so you can remove the skin by rubbing with paper towel.
- Cut off tip and bottom and remove any extra skin.
- Chop beet into pieces and place in the bowl of a food processor with an s-blade. Pulse until beet is finely chopped.
- In a separate medium bowl add the dry ingredients and whisk to combine. Add the egg and the shredded beets, use a wooden spoon or hands to form dough ball. Should not be sticky to the touch.
- Separate the dough ball into 6 pieces and form into a circle. Place in tortilla press or in-between two pieces of parchment paper and roll out to a circle.
- Heat a medium dry skillet over medium heat. Place tortilla in skillet and cook on one side for 3 to 4 minutes, flip and cook on the other side for an additional 2 to 3 minutes. Allow to cool on wire rack.
- Store in air-tight container in the fridge for 3 to 5 days. Or freeze for up to 6 months. Separate tortillas between parchment paper and store in Ziploc freezer bag.
[…] and almond cheese! I used a bib lettuce cup, but feel free to use your favorite tortilla! Try my beet tortilla to keep it grain and gluten […]