Valentine’s Day is right around the corner, Veg Worlders, and boy do I have a treat for you. Today’s recipe stars pickled beets coupled with a Mexican flair, a marriage of flavors that’s so perfect you’d think Cupid had his hand in it. The beets pack a zesty zing with hints of rosemary that complements their earthy flavor, leaving your taste buds in awe while your heart skips a “beet!” So, how about you nix those chocolates and flowers and make this for your Valentine instead? ‘Cuz nothing says l-o-v-e better than t-a-c-o…
The pickled beets are from the chic-est new vendor to hit the Philadelphia food scene, Brine Street Picklery. Check them out here. Or here. Or here. They’re kind of a big dill. And aside from today’s recipe, I’m announcing an awesome giveaway for It’s a Veg World After All followers from the pickling prodigies at BSP. Every month, they’ll be whipping up a new “pickle of the month.” Think cauliflower, asparagus, and yup, you guessed it—beets! Starting now, you can enter my Instagram giveaway for a chance to win 1 of 3 jars of this month’s pickled beets featured in my “hearbeet” tacos. Like my photo and answer the Philly food trivia question I’ve posted within the next 24 hours to enter the contest. It all ends tomorrow (2/12) at noon, when I will pick 3 winners (local deliveries only- Philadelphia and surrounding suburbs).
You can also place orders for the delicious hunks of pickled goodness you see in today’s recipe for $7 a jar by simply emailing BrineStreetPicklery@gmail.com. Supplies are limited so you better get a move on…your taste buds called, and well, they can’t wait.
Ingredients (for 3 tacos):
3 small flour tortillas
1/2 jar Brine Street Picklery pickled beets
1/2 red onion, sliced into half-moon pieces
Extra-virgin olive oil
1/2 cup romaine lettuce, sliced into thin pieces
3 tablespoons light sour cream
Juice from 1/2 lime
Dash of sriracha (or other hot sauce)
Dash of maple syrup
Preheat oven to “broil” setting. In a small pan, drizzle red onion slices with a dash of olive oil. Place under broiler for 1-3 minutes or until charred. On each tortilla, place 2 tablespoons of pickled beets. Top with lettuce and charred red onions. To make the sour cream dressing, combine sour cream, lime juice, sriracha, and maple syrup in a small bowl and whisk together. Drizzle over tacos to your preference. Serve and enjoy!
Happy Valentine’s Day to all!