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]

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  • 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


  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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