Beet Tacos With Goat Cheese & Pecans

Photography, © Foodivine studio

  • Prep time 40 minutes
  • Total time 25 hours & 45 minutes


Marinated Beets:


Marinated Beets In large saucepan of boiling salted water, cook beets until tender, about 1 hour. Plunge beets into cold water until cool enough to handle; drain and peel. Using mandoline or very sharp knife, slice beets very thinly.

Place beets in large glass jar with a capacity of at least 3 cups; set aside. In small saucepan, bring vinegar, 2/3 cup water, sugar, peppercorns and salt to boil. Cook, stirring occasionally, until sugar has dissolved, about 2 minutes. Pour over beets. Let cool completely, then tightly seal jar. Refrigerate for at least 24 hours. (Make-ahead: Can be refrigerated for up to 1 month.) Drain beets; pat dry with paper towel.

Filling  Combine goat cheese, yogurt and lemon zest in bowl; season with pepper. Top beet slices with cheese mixture, pecans and chives, then fold over gently to form small taco shapes. Sprinkle with fleur de sel, if using. (Make-ahead: Can be covered and refrigerated for up to 6 hours.)

Makes about 30 tacos


Test kitchen tips

  • Speed up the process by purchasing vacuum-packed beets and omitting the pickling step. Add 1 tbsp lemon juice to the goat cheese mixture.
  • Serve with small forks so the beets don’t stain your guests’ fingers.

Nutritional facts PER TACO

  • Iron 0.3 mg
  • Fibre 0 g
  • Sodium 50 mg
  • Sugars 1 g
  • Protein 2 g
  • Calories 40
  • Total fat 3 g
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g
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Appetizers & Snacks

Beet Tacos With Goat Cheese & Pecans