Golden Beet Nachos

Golden Beet Nachos Recipe

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.

Serves 4


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1 (15-oz.) can unsalted pinto beans, drained
1/4 cup light sour cream
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
2/3 cup diced avocado
2/3 cup diced tomato
2 tablespoons minced red onion
1 1/2 tablespoons minced cilantro
1 1/2 teaspoons fresh lime juice
10 ounce small to medium yellow beets, peeled and cut into very thin slices
1 1/2 ounces Cotija cheese, crumbled (about 1/3 cup)
1 jalapeño, thinly sliced


Active: 35 Minutes
Total: 35 Minutes

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.

Created date

June 2016

Nutritional Information

Calories 212
Fat 8 g
Satfat 3.3 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 10 g
Carbohydrate 27 g
Fiber 9 g
Cholesterol 15 mg
Iron 2 mg
Sodium 399 mg
Calcium 168 mg
Sugars 6 g
Est. Added Sugars 0 g