Recipe: Guatemalan Beet and Cabbage Tostadas

Beet and Cabbage Tostadas

Beet and Cabbage Tostadas

I know they may sound weird, but these tostadas are extremely good.  Of course, tostadas are delicious with just about any topping.  That perfectly crunchy shell is just too wonderful to resist.  But this humble vegetarian dish from Guatemala is an unexpected treat.  Served as a main course on its own, or as a side with fried fish, this funky looking dish is a delight to serve and eat.

My wife’s aide at work is from Guatemala.  She brought this dish in for lunch the other day, and Sadie wondered what in the world the vibrant pink creation was.  So her aide gave her some to try.  Sadie was instantly in love.  She brought some home, had me try it, and now I’m sharing it with you.  Try it, you’ll love it!

Ingredients for Beet and Cabbage Tostadas

  • 1 head of cabbage, chopped
  • 1.5 pounds beets, boiled and skinned (about 3 large beets)
  • 1/2 medium onion, chopped or thinly sliced
  • 2 tbsp oil
  • 1 tsp garlic powder
  • 1.5 tsp kosher salt
  • 1 large lemon, juiced
  • 2 medium tomatoes, chopped
  • 1 bunch cilantro, chopped
  • 2 tbsp chopped chives (for garnish)
  • Cotija cheese

How to Make Beet and Cabbage Tostadas from Guatemala

Start by washing your beats thoroughly.  Cut off the greens and the root (discard). Place beets in a pot and cover with water. Bring to a boil.  Cook until soft, approximately 30-40 minutes.  Drain, allow to cool some, then peel off the skins.  Chop beets into small bite sized pieces, and place in a large bowl.

Beet and Cabbage Tostadas - Cooked Beets

Beet and Cabbage Tostadas – Cooked Beets

Chop the cabbage and slice the onion into medium strips/pieces.

Beet and Cabbage Tostadas - Chop Cabbage and Onion

Beet and Cabbage Tostadas – Chop Cabbage and Onion

Heat 1 tablespoon oil in a large saute pan, then add the cabbage and onion.  Season with 1.25 teaspoons of salt (or to taste) and the garlic powder. It will seem that there is far too much cabbage in the pan, but never fear, it will reduce down as it cooks.

Beet and Cabbage Tostadas - Cook Cabbage and Onion

Beet and Cabbage Tostadas – Cook Cabbage and Onion

Cook until cabbage is softened, but still slightly crunchy, stirring and tossing every couple minutes to cook evenly.

Beet and Cabbage Tostadas - Cabbage and Onion Cooked Down

Beet and Cabbage Tostadas – Cabbage and Onion Cooked Down

Remove cabbage from heat and add to chopped beets in bowl.

Beet and Cabbage Tostadas - Add Cabbage and Onion to Beets

Beet and Cabbage Tostadas – Add Cabbage and Onion to Beets

Heat another tablespoon of oil in the same saute pan as you cooked the cabbage in, then cook the tomatoes and cilantro (reserving a couple tablespoons of cilantro for garnish) with .25 teaspoons of salt until soft, about 4 minutes.

Beet and Cabbage Tostadas - Tomatoes and Cilantro

Beet and Cabbage Tostadas – Tomatoes and Cilantro

Beet and Cabbage Tostadas - Cooked Tomatoes and Cilantro

Beet and Cabbage Tostadas – Cooked Tomatoes and Cilantro

Add tomato mixture and lemon juice to cabbage and beets.  Toss well until cabbage takes on a vibrant pink color from the beets.  Allow the mixture to cool some, then toss some more.  You want the mixture as pink as you can get it.

Beet and Cabbage Tostadas - Combined Topping

Beet and Cabbage Tostadas – Combined Topping

Top crunchy tostada shells with beet and cabbage mixture (great warm as well as room temperature), then top with crumbled cotija cheese.  Add some additional fresh cilantro and chopped chives for garnish, and enjoy!

Beet and Cabbage Tostadas Plated

Beet and Cabbage Tostadas Plated

Serves 4-6

Recipe modified by The Bald Gourmet, September 2013

 

The Bald Gourmet discovers a delightful new use of beets in a delicious healthy vegetarian tostada from Guatemala.

 

Recipe: Guatemalan Beet and Cabbage Tostadas
 
Prep time

Cook time

Total time

 

I know they may sound weird, but these tostadas are extremely good. Of course, tostadas are delicious with just about any topping. That perfectly crunchy shell is just too wonderful to resist! But this humble vegetarian dish from Guatemala is an unexpected treat. Served as a main course on its own, or as a side with fried fish, this funky looking dish is a delight to serve and eat. Try it, you’ll love it!
Author:
Recipe type: Appetiser, Main Course
Cuisine: Mexican
Servings: 4-6

Ingredients
  • 1 head of cabbage, chopped
  • 1.5 pounds beets, boiled and skinned (about 3 large beets)
  • ½ medium onion, chopped or thinly sliced
  • 2 tbsp oil
  • 1 tsp garlic powder
  • 1.5 tsp kosher salt
  • 1 large lemon, juiced
  • 2 medium tomatoes, chopped
  • 1 bunch cilantro, chopped
  • 2 tbsp chopped chives (for garnish)
  • Cotija cheese

Instructions
  1. Start by washing your beats thoroughly. Cut off the greens and the root (discard).
  2. Place beets in a pot and cover with water and bring to a boil.
  3. Cook beets until soft, approximately 30-40 minutes.
  4. Drain beets, allow to cool some, then peel off the skins.
  5. Chop beets into small bite sized pieces, and place in a large bowl.
  6. Chop the cabbage and slice the onion into medium strips/pieces.
  7. Heat 1 tablespoon oil in a large saute pan, then add the cabbage and onion. Season with 1.25 teaspoons of salt (or to taste) and the garlic powder. It will seem that there is far too much cabbage in the pan, but never fear, it will reduce down as it cooks.
  8. Cook until cabbage is softened, but still slightly crunchy, stirring and tossing every couple minutes to cook evenly.
  9. Remove cabbage from heat and add to chopped beets in bowl.
  10. Heat another tablespoon of oil in the same saute pan as you cooked the cabbage in, then cook the tomatoes and cilantro (reserving a couple tablespoons of cilantro for garnish) with .25 teaspoons of salt until soft, about 4 minutes.
  11. Add tomato mixture and lemon juice to cabbage and beets. Toss well until cabbage takes on a vibrant pink color from the beets. Allow the mixture to cool some, then toss some more. You want the mixture as pink as you can get it.
  12. Top crunchy tostada shells with beet and cabbage mixture (great warm as well as room temperature), then top with crumbled cotija cheese. Add some additional fresh cilantro and chopped chives for garnish, and enjoy!

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.