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:
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 Beet Mini Tacos
Ingredients
- 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
- 1/2 cup filtered water
- Juice of 1 lemon
- Pinch sea salt
Instructions
- Peel beetroot and thinly slice.
- 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.
- Cover and place into the fridge. Leave to 'pickle' overnight.
- Remove beetroot from the fridge, bend and feed slices onto small skewers.
- 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.
- Spoon cream into beet 'tacos', sprinkle with chives and orange zest, and serve.
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
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. 🙂
These look amazing and easy to make
What an ingenious way to serve the beetroot! Fab! X
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.
SO cute!
Oh my goodness how beautiful and creative! Great job on these!
These look sensational! I love the macadamia sour cream. What a fantastic recipe xx
So many awesome beet recipes!! I want to scoop these little babies right up – and look at those colors! Ahhhh! Thanks, Bex!
How pretty! The recipe looks delicious. Can’t wait to try!
I am making that for Thanksgiving. Beautiful photos too. Thanks for sharing!
Oh man, do I love pickled beets. These look great!
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!
Wow, these look so interesting (in a good way)!
Girl, I’m drumming to your beet! Look at all the amazing stuff you’ve done with them. This theme is made for you!
This recipe is adorable and so creative!
These are cuties :)Will the toothpicks keep my hands from turning red?
These are so very pretty! I think they would seriously impress as an appetiser at any party!
These are so cute! They’re perfect party food. Thanks for sharing
These are the cutest mini tacos!!
How pretty! These make a gorgeous plate!!
Beet tacos?! My newly vegan mind is totally blown!
Wow, these are absolutely stunning! Gorgeous appetizer and wonderful use of the special ingredient! Happy VVP!
Oh my! This is such a beautiful, simple and creative recipe. Thanks for sharing:)
That’s so funny that you’ve done beets every year! This recipe looks amazing as always Bex 🙂
Those are the cutest little appetizer tacos ever! Great job!
Bex, those look so good! And nice and easy too… 🙂 xx
These look so fun! I love the idea of using beet slices as a taco shell. Fabulous!
Wowzers, Bex! What an impressive appetizer! I could actually probably make a meal of these beautiful tacos! xx
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.
So creative! These look delicious!
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!
What an incredibly brilliant idea! The looks really delightful and delicious. Mmmm. 🙂
Eek. All that drooling messed up my typing. :p
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! 😉