Grain-Free Beetroot Tacos

I wanted to make something fresh and delicious, not too heavy, but enough to fill me up. These tacos are free of gluten, dairy, soy and nuts.

You won't believe how well the “batter” sticks together and how elastic the tacos turn out, thanks to psyllium husk. It is a water soluble and gel-forming fiber from a plant known as Plantago ovata.

Sprouts add a little crunch, horseradish a little spice, avocado some creaminess and smoked salmon and capers a satisfying saltiness.

Sprouts are such powerful little nutrient bundles. Alfalfa Sprouts are high in phytochemicals such as phytoestrogens as well as vitamin C and folic acid. They are rich in copper, zinc, manganese and magnesium. Sprouts are beneficial for countless health functions and immune system support.

Smoked salmon is an excellent source of protein, selenium, Vitamin B12 , potassium and healthy fats. Its high omega-3 fatty acid content aids heart and brain health, Alzheimer's and many forms of cancer.

Ingredients

For the tacos:
400g/ 14 oz raw beetroot, peeled
1 egg
salt, pepper
1½ tbsp (22ml) psyllium husk

Toppings:
100g/ 3.5 oz smoked salmon
1 avocado
½ red onion, thinly sliced
2 tbsp (30ml) capers
1 cup (236ml) alfalfa sprouts

Honey mustard sauce:
1 tbsp (15ml) honey
1 tbsp (15ml) dijon mustard
2 tbsp (30ml) dairy-free yogurt
Pinch of salt + pepper

Horseradish cream:
1 tbsp (15ml) freshly grated horseradish
3 tbsp (45ml) dairy free yogurt
Pinch of salt + pepper

Method

Preheat the oven to 200°C/400°F.

Cut peeled beetroot into cubes.

Add beetroot, egg, psyllium husk and salt + pepper into a food processor and blend until you have a grainy paste.

Spread out on baking tray (6 even circles).

Bake for 20-25 minutes.

Take out of the oven and let cool.

Garnish with toppings and enjoy.

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