This is a sponsored post written by me on behalf of Love Beets. The opinions and text are all mine. The Love Beets products mentioned in this post were sent to me as a gift to use in this recipe, thank you so much!
Let’s start with a little bit of truthful history: I used to hate beets. Like hate them. Maybe that’s brutally honest, but that’s just how I roll. Fast forward to modern day and I can say that I have found a newfound, beet-iful love for beets not only because they are so good for you, but also because they are so versatile and for their rich color! I’m not one that will like eat them straight up out of the package (I’m not quite there yet), but I sure love to add them into recipes these days, and I really like beet juice even more. For today’s recipe, I am featuring these delicious Pickled Beet + Clementine Tostadas garnished with fresh arugula, avocado, and a mild chili tahini yogurt! Perhaps in the past I didn’t consume the highest quality of beets and that led to my dismay, so for this recipe I wanted to make sure I used the highest quality beets to truly make these tostadas their very best selves and persuade all you non-beet lovers to try them for yourselves! Love Beets was the perfect choice.
Since choosing to really focus heavily on my diet and lifestyle to feel my best every day, it has become a life goal of mine to try new foods and give old foods that I wasn’t so fond of in the past a second chance. So I was super excited when I decided to make these tostadas centered all around beets. And since we just started the new year, you could easily make it a resolution to try new foods too! I think that’s a fun resolution to have, really.
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Now before we dive right into this Pickled Beet + Clementine Tostada recipe, I want to share some fun tidbits about beets that I had not previously known. Did you know…
☆ Women who are pregnant or trying to conceive can get nearly 70% of the Recommended Dietary Allowance (RDA) of folate from three baby beets?
☆ Beets help to relax blood vessels with their high potassium and nitrate content helping to lower blood pressure (and also enhance your exercise and stamina!)
☆ Red beets are considered an aphrodisiac! (ooo la la!)
☆ Beets contain betaine, a substance that has been found to help treat depression.
☆ If you boil beets in water and then massage the cooled down water into your scalp each night, it is said to be an effective cure for dandruff.
☆ Beets are symbolic of getting rid of evil in the new year, according to Jewish tradition.
Pretty cool, huh?!
Anyway, so these tostadas are super duper easy, I mean you really can’t beet how easy they are (lol)! First you pickle your Love Beets for like 15 minutes while you prepare the rest. Oh, and I should mention that I used Love Beets’ organic, pre-cooked beets to cut down on prep time! Heck ya! Then you slice up your avocado and peel your clementines, blend up your sauce, toast up your tortillas and put them all together. Very minimal cook time, which is always a bonus in my book.
Now you might be thinking that the clementines are out of place, but to my surprise it was the perfect pairing with the beets, they added just the right amount of sweetness to these tostadas. So go ahead, give beets a chance and if you’re already a beet lover than you’re sure to love this recipe! Head on over to the Love Beets website to shop (they have a wide variety of products and fun recipes too!) and locate Love Beets in a store near you. As always if you make these delicious tostadas, be sure to tag me on Instagram or Facebook!
* Fun facts about beets from the Love Beets website
Pickled Beets + Clementine Tostadas
Ingredients
Pickled Beets
- 8.8 oz Love Beets organic cooked beets
- 1/2 cup white distilled vinegar
- 1 cup water
- 2 tbsp sugar
- 1/4 tsp salt
Tostadas
- pickled beets
- 4 medium gluten-free tortillas
- 2 clementines
- 1/2 large avocado
- fresh baby arugula
- fresh lime slices, (opt)
- chili tahini yogurt sauce, (below)
Chili Tahini Yogurt Sauce
- 1/4 cup tahini
- 1/2 cup dairy-free yogurt
- 1/2 tsp chili powder
Instructions
- Start by pickling your pre-cooked beets. Bring the vinegar, water, sugar and salt to a boil, add the beets and simmer for about 5-10 minutes. Let them rest in the liquid while you prepare the rest
- Slice your avocado thin (you can use the whole avocado if desired), peel your clementines, and slice your limes (if using)
- Next, blend all your sauce ingredients together (alternatively you can whisk them together in a bowl)
- To toast your tortillas, warm a medium skillet over medium heat, spray with coconut oil and then place the tortilla in the skillet. Flip and toast until you start to get golden brown spots on your tortillas, set aside
- Drain your beets and pulse them in your food processor/blender until you have small chunks
- Place your tostada on your plate, top with beets, avocado, arugula, clementine slices and then drizzle with sauce and lemon juice. Save leftover sauce in your fridge