Happy VVP Saturday, beautiful soul!

If you’ve been around these digs for a while now, you’ll remember how much fun we had at the last couple of Virtual Vegan Potluck parties with Raw Red Velvet Cake Ice-Cream and Beetroot & Vegan ‘Goat Cheese’ Tarts:

Raw Red Velvet Cake Ice-Cream


Beetroot & Vegan Goat Cheese Tarts

 

Well it’s BACK, baby, bigger and better than ever!

More than 150 food bloggers worldwide have teamed up to bring you an incredible smörgåsbord of vegan dishes to delight and inspire you!  Click on the buttons below to follow the drool-worthy trail around the world.

A huge thank you to An Unrefined Vegan and Vegan Bloggers Unite for hosting this amazing, global party once again.
And since I may as well stay on this Beet track (especially now that it’s the featured ingredient of the party), I present for your VVP pleasure: fast, easy, healthy Pickled Beet Mini Tacos!

These appetisers are a cinch to make and the smooth cream, orange zest and chives combine to turn a simple pickled beet into a surprisingly delicious, tangy little treat.
 
Pickled Beetroot Mini Taco

Pickled Beet Mini Tacos
 
From the kitchen of: 
Prep time: 
Total time: 
Goodies
  • 1 large beetroot
  • 1 cup apple cider vinegar
  • Pinch sea salt
  • Handful of fresh chives, chopped
  • Zest of 1 orange
Macadamia Sour Cream
  • 1 cup raw macadamia nuts
  • ½ cup filtered water
  • Juice of 1 lemon
  • Pinch sea salt
Instructions
  1. Peel beetroot and thinly slice.
  2. Place beetroot slices into a container and add enough apple cider vinegar to just cover them (about 1 cup). Add a pinch of sea salt.
  3. Cover and place into the fridge. Leave to 'pickle' overnight.
  4. Remove beetroot from the fridge, bend and feed slices onto small skewers.
  5. Place all macadamia sour cream ingredients into a high-powered blender or food processor and whiz on high until smooth and creamy. If you have a very juicy lemon, just add a few more nuts until you get a thick, creamy consistency.
  6. Spoon cream into beet 'tacos', sprinkle with chives and orange zest, and serve.

 

Pickled Beetroot Mini Taco

And now it’s on to the rest of the VVP party! Click the buttons below to follow this celebration around the globe or click HERE to navigate the entire party (if these links aren’t working yet).  

Have fun!  xx
 

Virtual Vegan Potluck


Virtual Vegan Potluck

 

36 Comments on Pickled Beet Mini Tacos

  1. Allison (Spontaneous Tomato)
    November 16, 2013 at 2:05 pm (4 years ago)

    These look so pretty! I’m sure I’d be tempted to just snack on all of the pickled beet slices before I even got a chance to turn them into mini tacos. 🙂

    Reply
  2. Mo
    November 16, 2013 at 5:45 pm (4 years ago)

    These look amazing and easy to make

    Reply
  3. luminousvegans
    November 16, 2013 at 6:26 pm (4 years ago)

    These tangy bite sized beet apps look so cute! I love the simplicity yet tastiness of it. You may have convinced me to “make” raw beets.

    Reply
  4. Poppy
    November 16, 2013 at 7:35 pm (4 years ago)

    SO cute!

    Reply
  5. Rebecca Jane
    November 16, 2013 at 9:49 pm (4 years ago)

    These look sensational! I love the macadamia sour cream. What a fantastic recipe xx

    Reply
  6. Annie
    November 16, 2013 at 10:51 pm (4 years ago)

    So many awesome beet recipes!! I want to scoop these little babies right up – and look at those colors! Ahhhh! Thanks, Bex!

    Reply
  7. Amy
    November 16, 2013 at 11:53 pm (4 years ago)

    How pretty! The recipe looks delicious. Can’t wait to try!

    Reply
  8. Ordinary Vegan
    November 16, 2013 at 11:53 pm (4 years ago)

    I am making that for Thanksgiving. Beautiful photos too. Thanks for sharing!

    Reply
  9. Becky Striepe
    November 17, 2013 at 12:00 am (4 years ago)

    Oh man, do I love pickled beets. These look great!

    Reply
  10. Liezl
    November 17, 2013 at 12:57 am (4 years ago)

    The pickled beetroot looks so good, I am definitely making this! I hope I am patient enough to make the tacos. Thank you for another great recipe!

    Reply
  11. Inge
    November 17, 2013 at 1:47 am (4 years ago)

    Wow, these look so interesting (in a good way)!

    Reply
  12. Somer
    November 17, 2013 at 3:32 am (4 years ago)

    Girl, I’m drumming to your beet! Look at all the amazing stuff you’ve done with them. This theme is made for you!

    Reply
  13. A. Cook
    November 17, 2013 at 4:08 am (4 years ago)

    This recipe is adorable and so creative!

    Reply
  14. gigiveganville
    November 17, 2013 at 4:23 am (4 years ago)

    These are cuties :)Will the toothpicks keep my hands from turning red?

    Reply
  15. Keely @ Gormandize
    November 17, 2013 at 6:53 am (4 years ago)

    These are so very pretty! I think they would seriously impress as an appetiser at any party!

    Reply
  16. Jess
    November 17, 2013 at 9:09 am (4 years ago)

    These are so cute! They’re perfect party food. Thanks for sharing

    Reply
  17. Richa
    November 17, 2013 at 3:33 pm (4 years ago)

    These are the cutest mini tacos!!

    Reply
  18. Yinka
    November 17, 2013 at 3:53 pm (4 years ago)

    How pretty! These make a gorgeous plate!!

    Reply
  19. Elyse @ Lizzie Fit
    November 17, 2013 at 8:42 pm (4 years ago)

    Beet tacos?! My newly vegan mind is totally blown!

    Reply
  20. Anna {Herbivore Triathlete}
    November 17, 2013 at 11:15 pm (4 years ago)

    Wow, these are absolutely stunning! Gorgeous appetizer and wonderful use of the special ingredient! Happy VVP!

    Reply
  21. Pavithra (Eat,live,burp)
    November 18, 2013 at 4:05 am (4 years ago)

    Oh my! This is such a beautiful, simple and creative recipe. Thanks for sharing:)

    Reply
  22. Gabby @ the veggie nook
    November 18, 2013 at 4:39 am (4 years ago)

    That’s so funny that you’ve done beets every year! This recipe looks amazing as always Bex 🙂

    Reply
  23. Maggie Muggins
    November 18, 2013 at 6:18 am (4 years ago)

    Those are the cutest little appetizer tacos ever! Great job!

    Reply
  24. Teresa
    November 18, 2013 at 11:12 am (4 years ago)

    These look so fun! I love the idea of using beet slices as a taco shell. Fabulous!

    Reply
  25. Kristy
    November 18, 2013 at 11:45 am (4 years ago)

    Wowzers, Bex! What an impressive appetizer! I could actually probably make a meal of these beautiful tacos! xx

    Reply
  26. kerry - www.cookingkind.com
    November 19, 2013 at 2:05 am (4 years ago)

    I love pickeled beets and the idea of eating them with macadamia nut sour creams is really great. we usually make cashew sour cream, but here’s to next time! Thank you for the recipe.

    Reply
  27. Fran Batzer ~ FB Health Coach
    November 25, 2013 at 10:48 am (4 years ago)

    These beet tacos are adorable. I have never made macadamia sour cream. I have been using cashews, I wonder how the macadamia nuts would be different? I can only imagine popping one of these in my mouth and enjoying the decadence of a such a healthy treat.
    Sharing!

    Reply
  28. Susmitha - Veganosaurus
    November 29, 2013 at 6:58 pm (4 years ago)

    What an incredibly brilliant idea! The looks really delightful and delicious. Mmmm. 🙂

    Reply
  29. Jennifer
    December 7, 2013 at 8:09 am (3 years ago)

    YUM. YUMYUMYUMYUM. I’d devour some of these right now! I bet it would look awesome if you had both red and golden beet tacos on the same plate. Wait a minute….BRB! 😉

    Reply

2Pingbacks & Trackbacks on Pickled Beet Mini Tacos

Talk to Me