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Grate beet and carrot, and shred cabbage. Chop onion and garlic.
Heat oil in large pot or skillet. Add ground beef and spices, unrefined sea salt and pepper to taste. Cook until just done, remove from pan and set aside.
Saute garlic and onions in the fat left behind from cooking the beef. Once translucent or slightly browned, remove from pan and set aside with beef.
Using any fat left in pan (you can always add more to taste), stir in the root vegetables first, allow to cook for about 3 minutes then add shredded cabbage.
Continue to cook vegetables for about 4-5 more minutes or until desired firmness.
Return the beef, garlic, and onions to the pan of cooked vegetables and add lime juice and shredded cheese over all ingredients and mix. Salt and pepper to taste.
Serve as a main course or side dish. Garnish with parsley and drizzle with extra virgin olive oil.