Easy Pickled Beetroot Taco Recipe

Pickled beetroot tacos with goat’s cheese

  • makes 32
  • Easy

Kick off a festive party with these easy vegetarian canapés perfect for fuss-free hosting


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



  • white wine vinegar 100g
  • caster sugar 50g
  • beetroot 2 medium, topped, tailed and peeled
  • soft goat’s cheese 150g
  • lemon 1, zested and juiced
  • flat-leaf parsley a small bunch, finely chopped
  • walnuts a handful, 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.