12 soft taco shells
12 hard shell corn tortillas
2 cups of red and green chard, shredded
1 cup red quinoa
1 cup walnuts
3 large yellow beets cut into matchsticks
3 large red beets cut into match sticks
2 tbsp brown sugar
2 tbsp olive oil
2 tbsp balsamic vinegar
1 large red beet spiraled (optional)
1 cup kale pesto (recipe below)
1 cup goat cheese
Prepare kale pesto. Toss the beets in the olive oil, brown sugar and balsamic vinegar and place on a parchment lined baking sheet. Place in a preheated 350F oven. Roast for 45 minutes, reserve the juices.
Meanwhile toss the raw quinoa and walnuts into a large sauté pan and toast over medium high heat. Keep the pan moving to ensure that all surfaces toast evenly, toast until fragrant then set aside.
Combine 1 cup of pesto with the goat cheese and spread over the soft tacos. Wrap the soft shell around the crispy corn tortilla so that the spread is between the two.
Place a handful of shredded red and green chard into the shell, top with the roasted red and yellow beats, toasted walnuts and red quinoa combo. Drizzle with the pan drippings from the beets and garnish with the crispy red beet.
Serve with Lime wedges and your favorite hot sauce.