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Beet and Goat Cheese Nachos

Beet and Goat Cheese Nachos

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Try nachos a different way with roasted beets and goat cheese. 1 large platter of nachos to share.MORE+LESS-


large beets, peeled and roasted (see link in post for roasted beet recipe)


oz goat cheese crumbles


bag (7 oz) blue (or red, white, and blue if you can find) tortilla chips

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  • 1

    Pat beets dry (this will help prevent bleeding) and dice them into small pieces. If they are too big they will not stay on the chip.

  • 2

    In a saucepan over low heat, melt the goat cheese and cream together and whisk until hot and melted.

  • 3

    Put the chips out on a large platter or shallow bowl.

  • 4

    Distrubute melted cheese as evenly as you can across the chips.

  • 5

    Top with beets and a few goat cheese crumbles (optional) and serve. Unlike traditional nachos, if the goat cheese cools that is fine, it still maintains good flavor and can easily be eaten can the beets.

No nutrition information available for this recipe

More About This Recipe

  • The Fourth of July is usually filled with great BBQ eats: hot dogs, hamburgers, corn on the cob, macaroni salad are the go to eats.

    But I like to mix it up every year with something a little different. Sure all the favorites are there, but I like to throw in something that makes people say “oh, what’s that?” but in a good way.

    This year, I thought I would try a patriotic spin on a Ball Park favorite: the nacho. Guess you could say I’m going off the “beet”en path a little with these Beet and Goat Cheese Nachos.

    Certainly not what you would be thinking when you think 4th of July food, but festive all the same. Blue Tortilla Chips, Red Roasted Beets, and White Goat Cheese…about as patriotic as you can get.

    I know what you’re thinking…beets? Yes, beets. I went a good portion of my life thinking I hated beets. And I do. I hate canned beets. But that was the only kind I had ever had until I went to dinner at someone’s house and ate a salad. There was a red vegetable looking thing. I ate it and asked what it was. I argued with her for quite some time that what I just ate was not a beet and she argued back that it most certainly was. She was right.

    Except it was like no beet I had ever had. Roasting vegetables does something wonderful to them. You can actually buy them at some specialty stores but I used this recipe for Roasted Beets. If you are a grill master who loves to grill veggies, beets also work well on the grill. Just make sure the beets are large enough to stay between the grill slats…trust me, I learned from experience.

    So why not take a chance and add a little something different this Independence Day…the vegetarian at your party will extra love you for it!

Grab a Bite (and a Margarita) at Joyride Taco House

We love Upward Projects, the folks behind Postino, Windsor, Churn, Federal Pizza, and the new Joyride Taco House . These five spots are all right next to each other in Midtown Phoenix, with some other locations around the Valley as well. Upward Projects takes mid-century-modern buildings and adapts them into unique restaurant spaces.

Joyride has a cool vibe and a great patio. Their extensive menu includes tacos, burritos, tortas (Mexican-style sandwiches), enchiladas, and several kinds of salsa. We thoroughly enjoyed the Rhythmic Beet Salad with mixed greens, beets, papaya, avocado, goat cheese, toasted pepitas, cilanto, scallions, and honey champagne vinaigrette. The Nachos are almost a meal themslves, with Arizona pepperjack cheese, black beans, avocado, tomatillo salsa, pico gringo, and “white magic” – their house lime aioli. The tacos include varieties like Braised Beef, Veggie, and Crispy Fish it’s fun to mix and match. Delicious margaritas are served alongside fresh Aguas Frescas, cocktails, beer, and wines. Bring some friends so you can split one of their amazing desserts!

all images courtesy of Upward Projects

Author: Hotel Valley Ho

Hotel Valley Ho is the hip hotel in Downtown Scottsdale. Built in 1956 and reopened in 2005, it is classic in mid-century-modern design. Enjoy seasonal American fare at ZuZu, revitalizing treatments at VH Spa, and handcrafted cocktails at the OH Pool.

Recipe Summary

  • 5 tablespoons extra virgin olive oil, divided
  • ¼ cup white balsamic vinegar
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (8-ounce) package precooked red beets or golden beets, cubed*
  • 24 (1/4-inch-thick) baguette slices
  • 1 (4-ounce) package goat cheese, softened
  • ¼ cup chopped toasted walnuts
  • Garnish: micro greens, thinly shredded beet greens, or fresh parsley

Preheat oven to 425°. Combine 3 tablespoons oil and next 4 ingredients in a bowl. Drizzle over beets, and gently stir. Set aside.

Brush remaining 2 tablespoons olive oil on baguette slices. Bake 5 to 7 minutes or until golden brown.

Spread toasted baguette slices with goat cheese. Remove reserved beets from marinade with a slotted spoon, and arrange over goat cheese. Sprinkle with walnuts garnish, if desired.

*If you can't find precooked beets, cut greens and ends of roots from 8 ounces fresh beets. Scrub well, wrap each in aluminum foil, and bake at 375° for 50 minutes or until tender cool. Unwrap, peel away skin, and cube.

A word on the ingredients for pumpkin sheet pan nachos


For our family, pumpkin is a staple all fall and winter long. We use them in smoothies, meatloaf, granola, soup, lattes, sourdough pancakes, and more. You can sneak it in so many recipes. Its healthy, filling and CHEAP, especially at the end of the fall season!

When most people are getting rid of their front porch pumpkins, I’m in the store throwing the rest of the clearance pie pumpkins into my basket. They keep for months in a cool dry place.

Tortilla Chips

We use tortilla chips pretty regularly in our home, but always go for the organic options. One of the things I’m pretty serious about avoiding are genetically modified ingredients, or GMO. Conventional tortilla chips are full of them, in the corn and in the oils they’re cooked in. Brands that have the organic certification aren’t allowed to use anything genetically modified.

I also look for brands that have very few ingredients.

Feta cheese

The concept of using feta cheese in a Mexican inspired dish is actually pretty new to me. Recently I went to a potluck taco dinner with friends, and someone brought a tub of feta cheese for their accompaniment. At first it struck me as a little odd. After smothering my chicken, vegetables, salsa and sour cream with crumbled feta cheese, I wondered where that combo had been all my life. Seriously, it is a match made in culinary heaven.

Cheddar cheese

I prefer to use extra sharp and organic.

I never buy cheese that is pre-shredded, because it is coated with cellulose. This blocks moisture and prevents packaged shredded cheese from forming a massive clump. Unfortunately, it also prevents it from melting properly, and who knows the health effects of consuming it?!

Lime juice and cilantro

No Mexican meal is ever complete without fresh lime juice and cilantro. They transform ordinary food that is “meh” into something so fresh and delicious. We almost always have these two things on hand in our home.

Preheat oven to 425°F. Scrub red beets and cut off the ends. Wrap individually in tinfoil and bake for

1 hour (cooking time depends on the size of the beets). Once beets can be pierced easily with a fork, remove from the oven. Allow beets to cool. Once cool enough to handle, use the sharp edge of the spoon to scrape off the skin. Cut into bite sized pieces.

Rinse lentils thoroughly. Place in a large pot with 3 cups of water. Bring to a boil. Once the water is boiling, reduce to a simmer. Cook covered for

20 minutes, until the lentils are tender. Watch diligently to prevent overcooking. Strain well and set aside in a large bowl.

In a small bowl, combine goat cheese, basil, chive, dill and salt. Mix thoroughly until well incorporated. Refrigerate until serving.

To prepare the candy-striped beets, cut off the ends and peel off the skin. Use a mandolin or knife to slice thin strips.

For the dressing, use a small bowl to whisk together lemon juice, olive oil, honey , dijon mustard, white wine vinegar and salt.

To assemble, use a large bowl and add the cooked beets, raw beets, lentils, arugula and herbed goat cheese. Pour dressing over salad and toss just before serving.

-*If you can't find candy-striped beets, feel free to substitute with either red or golden beets.
-The roasted beets, lentils, herbed goat cheese and dressing can all be made in advance. Cover and store items separately in the fridge. Prepare the freshly sliced beets on the day of.
-If you plan to keep leftovers for the next day, keep the arugula separate. It stays crisper overnight without the dressing.

Turn the Beet Around (Spiralizer Style)

Top with goat cheese and pistachios and start munching!!

To kick off Cinco de Mayo, I decided to make my favorite bar food of all time: nachos, but healthy style! I love any type of bar food. Any snack-like appetizer that I can munch on while enjoying a cocktail is the start of any good meal in my book. Honestly, that could be my meal. A small handful of bar snacks is better to me than most full entree meals. It’s also great because you can sample and never feel pressured to eat a whole plate of one thing. One typical bar food that I crave on cheat days (and unfortunately, there have been many lately) are nachos. Let’s get happy hour started!

I decided to use my Sur La Table® Vegetable and Fruit Spiral Slicer to make a healthier version of nachos… using beets. I have seen beet chips in the grocery store so I decided to try my hand at beet nachos covered with its usual friends of goat cheese and pistachios. The beets came out in ribbon chips as advertised and was fairly easy to cut using the Sur La Table® Vegetable and Fruit Spiral Slicer. One thing I did note was the the red beets had potential of causing massive staining on the gadget that I had to wash quickly and thoroughly to prevent any permanent red marks on my hands and on the spiralizer. Stained red hands would be hard to explain the next day at work..

Try the recipe below, hopefully you enjoy a healthier version to nachos. Also, wanted to provide a quick recipe tip for the below. Depending on how thick the beets come out, I would add a few minutes to the roasting time to get the perfect crispness on the edges. Roast longer for about 10 minutes for extra crispy chips. Enjoy!

Ultimate Nachos

Nachos are the ultimate comfort food and the extreme guilty pleasure. As the team behind Nachos NY, authors Lee Frank and Rachel Anderson have set off on a mission to reinvent the nacho and elevate it from its status as neon-yellow-cheese-smothered snack food to delectable gooey treats to dig into and share with friends.

As Nachos NY, Frank and Anderson have put their extensive nacho knowledge to work and show you how to play off the flexibility of the nacho with eighty-four creative recipes that are inspired by comfort foods and international flavors. From making homemade tortilla chips, to whipping up Avocado Horseradish Crema, and mixing up delicious margaritas, the recipes in this book provide you with everything you need to throw a Mexican fiesta with a twist! Recipes include:
- Fried Calamari Nachos
- Croque Monsieur Nachos
- Philly Cheesesteak
- Roasted Beet, Apple, and Goat Cheese
- Pork Ginger
- Poached Pear Gorgonzola Dessert Nachos
- and much more!

With recipes contributed by Guactacular contest winners, Ivy Stark of Dos Caminos, The Brooklyn Salsa Company, Hugo Ortega, J. Kenji Lopez-Alt of Serious Eats, and Melissa Clark of The New York Times, this book will have you cooking sweet and savory recipes all year round at backyard bbqs, on Super Bowl Sunday, or for Tex-Mex night with the family.

And, of course, nachos aren't complete without salsa, guacamole, and queso. A range of sauces to dip into and drizzle on to your chips are provided, including Clementine Pico de Gallo, Bacon Apple Guac, Mango Chipotle Sauce, and much more! Then pair your nachos with the complementary drink recipes for margaritas, horchata, and sangria and throw yourself a real fiesta!

  • 3 medium sized beets, without stems/greens
  • 1 bunch of basil
  • Chevre or feta cheese
  • Dressing:
  • 1/3 cup balsamic vinegar
  • 1/4 cup of extra virgin olive oil
  • 2 tsp honey

To roast beets: Preheat oven to 350F. Wash beets and wrap each in foil, careful to cover any holes. Place on cookie sheet and roast for 45 minutes to 1 hour or until beets feel soft to touch. Once cool enough to handle, unwrap and peel by rubbing off the skin. It should come right off. If you don't want pink hands, wear gloves before you peel them.

Cut beets into 1 inch cubes. Set aside while you make the dressing.

To make the dressing: In a bowl whisk together balsamic vinegar, olive oil and honey until well mixed. Add salt and pepper to taste. Dressing should be a little on the tart side.

Pour dressing over diced beets and stir to coat. For better flavor, allow beets to saok the dressing for at least 1 hour. Usually I just place it in a plastic lidded container in the fridge and shake it whenever I open the fridge.

Right before serving: Spoon beets into serving bowl or dish. Crumble chevre or feta cheese on top. Chiffonade or tear fresh basil and sprinkle on top.

Beet Risotto with Goat Cheese

Hi, my names Jenna and I love beets. Like, I really love beets. When I was little, I remember going to visit my grandma and she would boil beets for me then sprinkle them with sugar for an afternoon treat. I must have been one of the only six-year-olds that actually asked for beets. Then, I grew up and discovered beet and goat cheese salads. Beets and soft, creamy goat cheese? A match made in heaven. That’s why, when I saw Tasty Kitchen member Amanda’s recipe for Beet Risotto with Goat Cheese (adapted from Bon Appetit), I knew I had to make it as soon as humanely possible.

The end result was absolutely fantastic! Imagine super creamy, jewel-colored risotto studded with beets and big chunks of melting goat cheese. I think the day I made it, I ate a bowl for lunch and dinner. I just couldn’t get enough—and neither will you!

Amanda doesn’t specify if you can use canned beets for this (I’m sure you can), but since beets are in season right now anyway, I grabbed two bushy ones from the produce section of my local grocery store.

So, first things first: dice your beets. I didn’t peel these—I just scrubbed them under cold water.

Next, melt four tablespoons of butter in a heavy-bottomed pot.

Then, add your diced beets and onion.

Sauté for about eight minutes, until both beets and onions are tender.

Add your arborio rice (risotto rice!). You can find arborio rice in the rice section of your local store. It’s super yummy and creamy!

Pour in three cups of chicken stock. In most traditional risotto recipes, you’ll gradually add the hot stock over a period of about 45 minutes, but in this recipe you just add it all at once … and it works! How awesome and easy is that?

Finally, drizzle in a little balsamic vinegar.

Bring risotto to a boil then cover, reduce heat and simmer for about 15 minutes. You’ll want to stir this occasionally. The risotto is done when the rice has soaked up all the stock.

Season with salt and pepper and add the goat cheese—the best part!

Just look at those huge melting chunks of cheese. Are you drooling yet?

This would be the perfect side dish to a roast chicken (I especially love TK member Nicole’s Best Roast Chicken. Period.). It’s creamy, hearty and delicious! A big thank you to Amanda for providing such an easy recipe. Visit her blog Once Upon a Recipe for more of her creations!

Caprese Grilled Cheese Sandwich

There is nothing a grilled cheese can fix. This is especially true with the Caprese Grilled Cheese Sandwich, which looks and tastes as great as less healthy grilled cheese options out there.

Inspired by Italian cuisine, the recipe does not hold back on the use of cheese as it has a quarter of a cup of mozzarella per serving. It has a distinctly rich flavor as it also has fresh basil, tomatoes and balsamic vinegar in it. Butter and parmesan cheese is also lightly smeared on the bread to give it a unique taste.