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
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.
In a saucepan over low heat, melt the goat cheese and cream together and whisk until hot and melted.
Put the chips out on a large platter or shallow bowl.
Distrubute melted cheese as evenly as you can across the chips.
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 cold...as can the beets.
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!
This Beet And Goat Cheese Salad Will Make You Feel Great
Beets and goat cheese are a classic favorite combo for a reason. Sweet, earthy beets play so well with tangy goat cheese. And in this refreshing salad, they're not the only stars of the show.
Recipe developer Maren Epstein of Eating Works unites a bounty of flavors, textures, and colors to create such a wonderful salad that ticks a ton of nutritional boxes. A hearty, fiber-rich kale base is tossed with a sweet and spicy vinaigrette. Juicy clementines, crisp green beans, and fresh mint contribute bright, refreshing flavors to this dish.
Goat's milk cheese is an excellent choice for this salad, as it's lower in both fat and lactose than cow's milk cheese, and it's naturally homogenized, adding a creamy component to the salad that's easy to digest (via The Spruce Eats). Rich in antioxidants and vitamins A, K, and C, this salad is a nutritional powerhouse that's tough to beat.
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Beet and Goat Cheese Napoleons
How GORGEOUS are these? These beet and goat cheese napoleons look like little colorful cakes!
I first saw these done in an issue of Saveur magazine and I practically fell over when I saw the photo. There’s something really festive about these beet and goat cheese stacks.
While they are a little bit of time to put together, it’s completely worth it for a special dinner or during the holidays.
If you’re looking for a simpler preparation of beets, I love these Roasted Beets with lemon, thyme, and pistachios.
To get started, we need some beets:
Wrap them up in foil and roast them for an hour until they’re soft. That’s when you peel them and slice them up. How beautiful are the insides of beets?!
Use a biscuit cutter to cut out circles from the beet slices, then gather up some herbs for the goat cheese. Here I have parsley, sage, and watercress, but use what you’ve got (as long as it isn’t something like cilantro…do herbs like thyme or mint if you want to experiment).
Work the herbs into the softened goat cheese:
Then start putting scoops of goat cheese on the beet slices and stacking them up:
Give it a little smush with your fingers to press out the goat cheese evenly:
Then take a straight edge like a knife to remove the excess goat cheese from the sides. Garnish with the pistachios and watercress, and you’re ready to serve:
Pasta with Beets, Sweet Potato and Goat Cheese
This Pasta with Beets, Sweet Potato and Goat Cheese recipe mixes roasted vegetables, tangy goat cheese, peppery arugula, and nutty almonds to transform plain fettuccine noodles into a dinner you will crave!
For dinner, I’m having pasta with a side of pasta.
In you case you missed my posts on Facebook and Instagram, I’ve been in Italy for the past few days and even my stretchy pants aren’t keeping up.
Before I left for the trip, I decided to do the responsible thing and gorge myself with carbs in preparation for my impending pasta belly problem.
One of the dishes I made over and over was this fresh pasta with sweet potato, beet, buttered mushrooms, arugula, and goat cheese.
Here’s how the flavors play out:
- Sweet potato – creamy and sweet
- Beet – earthy
- Mushrooms – umami
- Arugula – peppery
- Goat cheese – tangy
You could absolutely make this with dried pasta, but I think once you start using fresh pasta you’ll likely never go back. You can make your own if you’re an overachiever, or you can buy packaged fresh pasta at the store (usually in the deli section).
Goat cheese is REALLY soft, so if you want to get those perfect circular slices off of a log, pop it in the freezer for a few minutes before slicing with a wire. Alternatively, you can just drop little dabs of cheese all over it and it will still taste incredible.
Alright, I’m officially leaving Rome and headed on a week-long adventure to Sicily, Malta, Barcelona, Marseilles, and Genoa. I promise to bring home more pasta recipes!