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!

Ingredients:

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!)

Instructions:

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!“