Beet and Avocado may seem like an unlikely combination in these Mexico-inspired tostadas, but you’ll find that the creamy avocado and delicate beet complement the other ingredients in this dish extremely well. Add these flavours to the bite of red onion and the heat of the jalapeno, and you have a well-balanced dish that can easily be served for lunch or dinner.½ lb boneless skinless chicken breasts
8 corn tostada shells
1 tbsp lime juice
1 ½ cup beets, peeled, grated
2 avocado, medium
½ tsp cumin, ground
1 jalapeno pepper, minced
8 slices red onion, sliced to 1/4-inch thick rings
cilantro for garnish
ONE: Place chicken breast in small pot and cover with cold water. Cover and bring to a boil. Reduce heat to simmer and poach until cooked through – about 20 minutes. Remove chicken from water and cool. Shred meat into strips and set aside. You can use any leftover cooked chicken for this recipe.
TWO: Cut avocado in half and discard pits. Use spoon to remove pulp. Mash with a for. Mix in lime juice, ground cumin and finely-diced jalapeño. This makes about 2 cups. Set aside.
THREE:Grate the beets until you have 1½ cups (375 mL) and set aside.