10 Jul 2012
by Robyn Jasko
3 large beets and greens
4 cloves of garlic
1 tbsp ghee, butter or olive oil
Heat up a skillet and add your oil of choice and diced beets. Cook for 5 minutes until softened, and add shallots. Then after a few minutes, add garlic and beet greens, and saute for 3 to 5 more minutes until it's all caramelized and good. Add salt and pepper to taste. Turn off heat.
Heat up corn tortillas and add beet taco filling, and anything else you want (avocados, tomatoes, kimchi, etc.). Enjoy!
Note: You can cook these with olive oil or butter, but ghee makes them amazing.