Step 1

For the Beets

Step 2

Preheat oven to 400.

Step 3

Rub each beet with some olive oil and place on half of a sheet pan's length of parchment paper. Add water and sprinkle beets with some salt and pepper.

Step 4

Fold the top half of the parchment paper over the beets. Starting with one side, roll and fold the edges the parchment so no liquid can escape and beets are completely enclosed. Continue folding until all edges are sealed.

Step 5

Roast for 90 minutes. Remove from oven and be careful when opening parchment since the steam inside is hot.

Step 6

For the Tacos (and to make the filling)

Step 7

Peel and discard beet skin. Dice into 1/2 inch cubes.

Step 8

Heat a large saute pan with olive oil over medium heat. Add the onions, garlic and spices stirring for about 7 minutes or until the onion and garlic soften and start to caramelize.

Step 9

Add the beets and cook for 7-10 minutes more, until they are nicely browned.

Step 10

To assemble the tacos, pile one-quarter of the beet mixture into each tortilla or shell, then top with a slice of avocado, a few pickled radishes, a drizzle of cream, some cabbage then finish with a squeeze of lime juice, cilantro leaves and a sprinkle of Old Salt Merchants Ghost Pepper Salt to serve.

Step 11

For the Pickled Radishes

Step 12

Put the radishes in a medium bowl and set aside

Step 13

Combine the water, peppercorns, salt, garlic, oregano, bay leaf, and chili flakes (if using) in a small saucepan and bring to a boil. Remove from the heat, add the vinegar and stevia, then pour directly over the radishes.

Step 14

Let cool, then refrigerate. the pickles are ready to eat as soon as they are cool. They should last for a few days in the fridge so make sure you cover the jar or the bowl you are storing them in.