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
- 1 cup raw macadamia nuts
- ½ cup filtered water
- Juice of 1 lemon
- Pinch sea salt
Preparation
- 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.
-
Beet Recipes
-
Macadamia Nut
-
Pickled Vegetables
Discover more recipes with these ingredients
Hidden for desktop / visible for mobile
Comments