Tangy golden beets are in season and perfect for this Chipotle Beet and Egg Tostada
Abridged from “The Taco Tuesday Cookbook” by Laura Fuentes
4 medium beets, ends trimmed
1 can (7-ounce) chipotle peppers in adobo sauce
2 Tablespoons vegetable oil, divided
¼ teaspoon ground cumin
¼ teaspoon salt
1 lime, halved, divided
4 large eggs
8 tostadas, store-bought or crisp a lightly oiled corn tortilla in oven
6 ounces goat cheese, crumbled
Chopped fresh cilantro
Preheat oven to 375 F. Wrap each beet in a square of aluminum foil with a tablespoon of adobo sauce. Roast for 50 minutes, until fork tender. Allow to cool on counter for 10 minutes.
Peel and cube the beets. Coarsely chop the chipotle peppers. In a large skillet, heat 1 tablespoon oil to medium-high heat. Add beets, chipotles, cumin, salt, and juice of half a lime. Stir to combine and heat through – about 3 minutes.
In another skillet, heat 1 tablespoon oil over medium heat and cook the eggs sunny side up. Make a layer of beets and chipotles on each tostada, top with goat cheese crumbles, add a fried egg, and sprinkle with cilantro. Finish with a squeeze of the remaining lime.