Raw Beet Tacos with Strawberry Mango Salsa

I made a mango strawberry salsa to go alongside it with some not so traditional herbs thrown in, marjoram and basil.  It was absolutely delicious though!  Yes, I make some random pairings sometimes because I love using what I have on hand but they usually turn out awesome.  The salsa was perfect with the beet taco meat, and I served it with some simple guacamole in a lettuce leaf.  I prefer lettuce leaves to taco shells most of the time because I am too lazy to make them, and I like my meals a little lighter.  These tacos were damn good though, and if you juice a lot, you should give them a go!

Raw Beet Tacos with Strawberry Mango Salsa
Serves 2

Beet taco "meat"
1 1/2 cups beet pulp
2 sun dried tomatoes, soaked until rehydrated and drained
1/4 cup raw, shelled hempseeds
1/4 cup raw walnuts
1/2 tsp cumin
2 tsp chili powder
1/4 tsp chipotle powder
sea salt to taste

Salsa:
1 mango, diced
1 tomato, diced
1/2 red or yellow bell pepper, diced
1/2 cup strawberries, diced
1 garlic clove, minced
1/2 jalapeno, seeded and minced
juice of one lime
sea salt
1 Tbsp chopped basil
1 Tbsp chopped marjoram

Guacamole:
1 avocado
1 garlic clove
2 Tbsp lime juice
sea salt to taste

6 romaine lettuce leaves, or butter lettuce leaves
For the beet taco meat, combine all ingredients in a food processor and pulse until blended and chopped.  Place in the dehydrator and dry for about 2-3 hours or until it is the consistency you like (if you wish not to dehydrate it and want it softer that is ok too).
Meanwhile, to make the salsa, combine all ingredients in a bowl and mix together well.
To make the guacamole, mash or puree all ingredients together.
To serve, place some of the taco meat in each lettuce leaf, then top with the salsa and guacamole.  Enjoy!