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 (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
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).
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.