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Pickled Beet Mini Tacos

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

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.