ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Golden Beet Nachos

Photo: Jennifer Causey; Styling: Lindsey Lower

Active time 35 mins
Total time 35 mins
Yield

Serves 4

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.