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Pickled Beet Mini Tacos [Vegan, Raw, Gluten-Free]
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.
Ingredients You Need for Pickled Beet Mini Tacos [Vegan, Raw, Gluten-Free]
How to Prepare Pickled Beet Mini Tacos [Vegan, Raw, Gluten-Free]
- 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.
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