Pickled beetroot mini tacos with goat’s cheese

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.