PICKLED BEETROOT TACOSby Mama Smoke4 June 202117 March 2022 2 beetroots 250ml white wine vinegar 250ml water 1 tablespoon coriander seeds 2 tablespoons caster sugar 1 teaspoon salt lettuce, torn in to small pieces vegan feta, crumbled. handful walnuts 1 grated carrot rind of half an orange 1 sprig of mint, leaves removed and finely sliced Slice beetroot using mandolin. 2mm thickness will give you enough flexibility for tacos. Slice using gloves so your hands don’t stain. Combine white wine vinegar, water, coriander, sugar and salt in a pan and heat, stirring, until sugar is dissolved. Add sliced beetroot and let cool. Ideally overnight so flavours can infuse. Mix together grated carrot and orange. toast walnuts in a dry pan. Let cool and then chop finely. To serve: lay out beetroot slices and top with lettuce, crumbled feta, toasted walnuts, orange infused carrots and mint. Position on serving platter and drizzle with a small amount of oil.