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1
Preheat oven to 375 F.
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2
Wrap the beets in foil and roast in a 375 F oven for 1 1.5 hours until tender and pierced easily with a knife.
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3
Remove from oven and allow to cool.
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4
Lower oven temp to 300 F. When the beets are cool, peel off the skin and dice the flesh into small, bite-sized pieces.
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5
Season with a bit of salt.
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6
Set aside.
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7
Spread walnuts onto a baking tray.
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8
Toast the walnuts in a 300 F oven for 5-8 minutes or until fragrant.
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9
Remove and let cool.
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10
In a food processor, pulse the parsley, shallot, and jalapeno until roughly chopped.
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11
Add the cooled walnuts, oil, vinegar and a pinch of salt and pepper and pulse another 2-3 times until everything is combined and roughly chopped.
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12
You want to keep it a bit chunky so that you still get the texture of the walnuts in the taco.
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13
You can also make the salsa by hand.
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14
Chop everything by hand, add it to a bowl, and stir in the oil, vinegar, salt and pepper.
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15
Adjust the seasoning by adding more vinegar, salt or pepper to taste.
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16
Heat your tortillas.
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17
You can do this in one of several ways: In a dry pan over medium-high heat until pliable but still a little chewy.
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18
Or you can place the tortillas directly over a gas flame to give it a little char.
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19
Use tongs or chopsticks to avoid burning your fingers.
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20
Or you can reheat them in the microwave, wrapped in a damp paper towel for about 15-20 seconds.
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21
Assemble your tacos by laying your diced beets in a row down the middle of the tortilla.
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22
These can be reheated easily in the microwave or in a dry pan if you want the beets hot.
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23
Top the beets with some walnut salsa verde and crumbled queso fresco.
