Pickled beetroot mini tacos with goat’s cheese
- Adam Bush
Published: November 25, 2019 at 4:01 PM
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Makes 32
Easy
Total time: 30 mins
+ pickling
0 reviews
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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. Make your own pickled beetroot with our recipe.
For more tacos inspiration, take a look at our buffalo cauliflower tacos, mini sweetcorn tacos, vegan grilled pepper tacos and more tacos recipes.
Ingredients
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100g white wine vinegar
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50g caster sugar
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2 medium beetroot
topped, tailed and peeled
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150g soft goat’s cheese
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1 lemon
zested and juiced
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a small bunch flat-leaf parsley
finely chopped
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a handful walnuts
toasted and chopped
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Method
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step 1
Put the vinegar, sugar, 100ml of water and a little seasoning into a small pan and heat until the sugar dissolves.
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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.
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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.
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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.
Discover more of our best veggie canapés here...
Authors
Adam BushDeputy food editor
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