Beetroot taco recipe
 Serve these colourful tacos with homemade pickled onions and beetroot hummus as part of a buffet to impress your guests. 35g/1¼oz taco flour30g/1oz plain flour, plus extra for dusting½ tsp baking powder16g/½oz coconut oil60g/2¼oz beetroot juice 35g/1¼oz taco flour 30g/1oz plain flour, plus extra for dusting ½ tsp baking powder 16g/½oz coconut oil 60g/2¼oz beetroot juice 75g/2⅔oz steamed beetroot60g/2¼oz chickpeas, drainedpinch paprikapinch ground cuminpinch caraway seeds½ tsp tahini50g/1¾oz olive oil½ tsp salt½ lemon, juice only25g/1oz beetroot powder (optional)salt and freshly ground black pepper 75g/2⅔oz steamed beetroot 60g/2¼oz chickpeas, drained pinch paprika pinch ground cumin pinch caraway seeds ½ tsp tahini 50g/1¾oz olive oil ½ tsp salt ½ lemon, juice only 25g/1oz beetroot powder (optional) salt and freshly ground black pepper 1 red onion, thinly sliced100ml/3½fl oz cider vinegar or white wine vinegar100g/3½oz caster sugarboiling water (enough to cover the red onions) 1 red onion, thinly sliced 100ml/3½fl oz cider vinegar or white wine vinegar 100g/3½oz caster sugar boiling water (enough to cover the red onions) steamed beetroot, finely dicedfeta cheese, dicedpumpkin seedssmall salad leaves steamed beetroot, finely diced feta cheese, diced pumpkin seeds small salad leaves Method To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky.Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked. To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too!To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions.Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter. To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky. To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky. Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using. Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked. To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too! To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too! To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions. To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions. Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months. Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter.