Mediterranean Tacos with Roasted Beets, Arugula and Goat Cheese

Prep 30 min
Total 1 hr 30 min
Servings 8

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These yummy beet tacos can’t be beat! With hummus, sumac, goat cheese and walnuts, these taco boats are filled with the fresh flavours of the Mediterranean.

Ingredients

1 bunch red beets (1 1/2 lb/625 g), peeled and 1/2-inch diced
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon sumac
1/4 teaspoon salt
1 package (8 count) Old El Paso™ Tortilla Bowls
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup hummus
4 cups fresh baby arugula leaves
1/2 cup crumbled goat cheese
3 tablespoons chopped toasted walnuts

Steps

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1

Heat oven to 425°F. Line 13x9-inch (3-quart) baking dish with foil. Place beets in baking dish; drizzle with 1 tablespoon of the olive oil and the honey. Sprinkle with sumac and salt. Bake 40 to 45 minutes or until tender when pierced with paring knife.
2

Reduce oven to 375°F. Line rimmed cookie sheet with foil. In small bowl, mix remaining 2 tablespoons olive oil, the cumin and coriander. Lightly brush mixture on all sides of each boat. Place boats on cookie sheet. Bake 5 to 8 minutes or until brown and firm to the touch. Boats will crisp as they cool. Remove to cooling rack to cool.
3

Spread hummus in boats. Top with arugula and beets. Sprinkle with goat cheese and walnuts.

Plain hummus is fine, but feel free to experiment with your favourite type – from garlic to roasted red pepper.
Not a fan of goat cheese? Feta or blue cheese both work well as substitutes.
Sumac is a tart spice that adds a lemony flavour to Middle Eastern dishes and spice rubs, such as za’atar. Look for it in gourmet stores or online.