Photo: Jennifer Causey; Styling: Lindsey Lower
With their awesome crunch and yellow color, thinly sliced golden beets make a great stand-in for tortilla chips. A mandoline works beautifully for slicing; try to cut the beets between 1/8- and 1/16-inch thick. If you use a knife instead, aim to get the thinnest slices possible.
1. Place beans in a mini food processor; pulse until finely chopped. Add sour cream, 1/4 teaspoon salt, cumin, and smoked paprika; process until smooth (add 1 tablespoon water, if necessary, to yield a smooth consistency).
2. Combine avocado, tomato, onion, cilantro, juice, and remaining 1/4 teaspoon salt. Arrange beet slices on a platter; dollop bean mixture evenly onto beet slices. Spoon salsa evenly onto nachos; sprinkle with cheese and jalapeño slices.