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Pickled Beet Mini Tacos [Vegan, Raw, Gluten-Free]

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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 [Vegan, Raw, Gluten-Free]

Serves

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
  • ½ cup filtered water
  • Juice of 1 lemon
  • Pinch sea salt

Preparation

  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.

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AUTHOR & RECIPE DETAILS


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Rebecca Weller is a Holistic Health, Lifestyle and Business Coach.  Named "One of Perth’s Leading Healthpreneurs" by The Sunday Times Magazine, Rebecca has coached more than 200 women to get their sparkle back and create a life they love.  Founder of Sexy Sobriety and Vegan Sparkles, she provides one-on-one and group coaching programs, and is the author of "The Sparkle Experiment," "Eating for Energy," "Dessert SuperSmoothies" and "How to Create a Biz You Love."


 

 

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