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

Rebecca Weller - Vegan Sparkles
Prep Time 20 minutes
Total Time 20 minutes
Servings 12


  • 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


  • 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.


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


37 Comments on Pickled Beet Mini Tacos

  1. Allison (Spontaneous Tomato)
    November 16, 2013 at 2:05 pm (11 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. 🙂

  2. Mo
    November 16, 2013 at 5:45 pm (11 years ago)

    These look amazing and easy to make

  3. deerly beloved bakery
    November 16, 2013 at 6:03 pm (11 years ago)

    What an ingenious way to serve the beetroot! Fab! X

  4. luminousvegans
    November 16, 2013 at 6:26 pm (11 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.

  5. Poppy
    November 16, 2013 at 7:35 pm (11 years ago)

    SO cute!

  6. Kammie @ Sensual Appeal
    November 16, 2013 at 9:22 pm (11 years ago)

    Oh my goodness how beautiful and creative! Great job on these!

  7. Rebecca Jane
    November 16, 2013 at 9:49 pm (11 years ago)

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

  8. Annie
    November 16, 2013 at 10:51 pm (11 years ago)

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

  9. Amy
    November 16, 2013 at 11:53 pm (11 years ago)

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

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

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

  11. Becky Striepe
    November 17, 2013 at 12:00 am (11 years ago)

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

  12. Liezl
    November 17, 2013 at 12:57 am (11 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!

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

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

  14. Somer
    November 17, 2013 at 3:32 am (11 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!

  15. A. Cook
    November 17, 2013 at 4:08 am (11 years ago)

    This recipe is adorable and so creative!

  16. gigiveganville
    November 17, 2013 at 4:23 am (11 years ago)

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

  17. Keely @ Gormandize
    November 17, 2013 at 6:53 am (11 years ago)

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

  18. Jess
    November 17, 2013 at 9:09 am (11 years ago)

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

  19. Richa
    November 17, 2013 at 3:33 pm (11 years ago)

    These are the cutest mini tacos!!

  20. Yinka
    November 17, 2013 at 3:53 pm (11 years ago)

    How pretty! These make a gorgeous plate!!

  21. Elyse @ Lizzie Fit
    November 17, 2013 at 8:42 pm (11 years ago)

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

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

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

  23. Pavithra (Eat,live,burp)
    November 18, 2013 at 4:05 am (11 years ago)

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

  24. Gabby @ the veggie nook
    November 18, 2013 at 4:39 am (11 years ago)

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

  25. Maggie Muggins
    November 18, 2013 at 6:18 am (11 years ago)

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

  26. Teresa
    November 18, 2013 at 11:12 am (11 years ago)

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

  27. Kristy
    November 18, 2013 at 11:45 am (11 years ago)

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

  28. kerry - www.cookingkind.com
    November 19, 2013 at 2:05 am (11 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.

  29. Fran Batzer ~ FB Health Coach
    November 25, 2013 at 10:48 am (11 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.

  30. Susmitha - Veganosaurus
    November 29, 2013 at 6:58 pm (11 years ago)

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

  31. Jennifer
    December 7, 2013 at 8:09 am (11 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! 😉

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