Goat Cheese and Beet Tortillas with Pistachios, Honey & Balsamic


Valentine’s Day is tomorrow and what better way to celebrate than by whipping creamy goat cheese and beets together into a beautiful pink hue? Trade in your pizza crust for crispy whole wheat tortillas, melt the spread in the oven and top it off with crunchy salted pistachios, tangy balsamic and a sweet drizzle of honey. Come and get it Cupid!

For more romantic ideas, check out my dinner-for-two TV cooking segment tomorrow at 12:30 on CT Style News 8!


Makes about 3 tortillas

4 oz. goat cheese

1 (8.25 oz.) can of sliced beets

1/4 cup pistachios

3 teaspoons honey (or agave syrup)

1 1/4 tablespoons olive oil

1 1/4 teaspoon cinnamon

About 1 1/2 teaspoons balsamic vinegar

Whole wheat tortillas

Pinch of kosher salt and pepper to taste.

Pinch of sea salt to taste. (Leave off if you prefer this to be sweeter!)


Preheat oven to 350° and brush each tortilla with about 1/4 tablespoon olive oil.


Season with kosher salt and pepper.


Bake in oven until crispy, about 15 minutes. They will be a little wavy and maybe even have a bubble. So what?


Add goat cheese and beets to the bowl of your food processor.


Pulse until smooth.



Add cinnamon and pulse again to incorporate.

Or just add the cinnamon in the beginning. I would have if I thought of it sooner. Oh well. I’m not perfect and neither are those bubbly tortillas.


Spread about 1/3 of the goat cheese mixture over each warm tortilla.


Sprinkle with pistachios.


Drizzle each tortilla with 1 teaspoon of honey.


Sprinkle with sea salt.


And finish with 1/4 – 1/2 teaspoon of balsamic on each tortilla.


Broil about 2 minutes until warm before slicing into triangles for serving.


Eat and enjoy on Valentine’s Day (or the night before!)

Remember, in the words of JLo, “love don’t cost a thing!


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