Olive Magazine
Pickled beetroot mini tacos with goat's cheese and walnuts

Pickled beetroot mini tacos with goat’s cheese

Published: November 25, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
    • + pickling
  • Easy
  • Makes 32

Kick off a festive party with these mini tacos with goat's cheese, an easy vegetarian canapé perfect for fuss-free hosting

  • Vegetarian
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Try these mini tacos, then check out our blinis, pork belly canapés, stuffing croquettes and more Christmas canapé ideas.

For more tacos inspiration, take a look at our buffalo cauliflower tacosmini sweetcorn tacos, vegan grilled pepper tacos and more tacos recipes.

Ingredients

  • 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

Method

  • 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.

A silver tray topped with orange roasted cauliflower with a pot of white sauce in the corner
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