Pickled beetroot mini tacos with goat’s cheese
- Preparation and cooking time
- Total time
- + pickling
- Makes 32
- 100g white wine vinegar
- 50g caster sugar
- 2 medium beetroot, topped, tailed and peeled
- 150g soft goat’s cheese
- 1 lemon, zested and juiced
- a small bunch flat-leaf parsley, finely chopped
- a handful walnuts, toasted and chopped
- STEP 1
Put the vinegar, sugar, 100ml of water and a little seasoning into a small pan and heat until the sugar dissolves.
- STEP 2
Use a mandoline or sharp knife to cut very thin slices of beetroot, then put into a bowl and pour over the hot pickling liquid. Cool to room temperature, then chill for 2 hours.
- STEP 3
Put the goat’s cheese into a bowl and use a wooden spoon to beat until smooth. Stir in the lemon zest and juice, parsley, salt and plenty of pepper.
- STEP 4
Drain the beetroot slices really well and pat dry with kitchen paper. Spoon or pipe a little of the filling onto one half of each beetroot slice, add a little walnut, then fold over gently. Repeat with the remaining slices and filling.