Pickled Beet Root Tacos With Goat Cheese
Sliced beetroots pickled and stuffed with a goat cheese filling.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Ingredients
- 100 g white wine vinegar
- 50 g caster sugar
- 2 medium beetroots topped, tailed, and peeled
- 150 g soft goat cheese
- 1 lemon zested and juiced
- 1 bunch flat-leaf parsley chopped
- 1/2 c walnuts toasted and chopped
Instructions
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Combine the vinegar, sugar, 100 ml of water and a pinch of salt in a small pan. Heat over medium-high heat until the sugar dissolves.
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Cut very thin slices of beetroot and place in a bowl. Pour the hot pickling liquid over the sliced beetroots and let cool for about 2 hours.
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Beat the goat cheese in a bowl until smooth and then stir in the lemon zest and juice. Mix in the parsley. Season with salt and pepper.
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Drain beetroot slices really well and pat dry. Spoon some of the of the goat's cheese filling onto one half of each beetroot slice. Add a little walnut, then fold over gently. Repeat with the remaining slices and filling.