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Community Flavor: Beet and Goat Cheese Quesadillas

by | Jun 30, 2016 | Community Flavor | 0 comments

Beets. You either love them or you hate them.  Maybe you grew up eating a poorly prepared version of this gorgeous, juicy vegetable.  Perhaps you first encountered beets as an adult.  Perfectly prepared, and paired with something just bitter enough to counter their sweetness.  I happen to be in the love category, though I went through an extended anti-beet phase.  When I was pregnant with my oldest, I got sick shortly after eating a large amount of beets and ended up being hospitalized for dehydration.  It was a horrible experience that left me with a bad attitude towards those beautiful purple roots.  But, I am here to say that me and beets are BFFs once again.  If you too are anti-beet, may I suggest giving them another chance?  These quesadillas are so good, I used up all of the beets in my box last week on them. Now, knowing I likely won’t get anymore for a few months, I am eagerly anticipating those late summer boxes that will once again allow me to make this perfect meal.  If you can still get your hands on beets, make these! If not, hold onto this recipe until late summer.  I promise, it is worth the wait.

Beet and Goat Cheese Quesadillas 

Adapted from Eating Well


For the Crema:

1/2 cup plain yogurt

1 teaspoon lime juice

1/8 teaspoon chili powder (optional, we left it out for our kids, and just sprinkled some on top of ours)

For the quesadillas:

1 large beet

2 teaspoons chili powder

salt and pepper to taste

Olive oil for sauteing

1 bunch of chard if not using beet greens

4 corn tortillas

4 ounces crumbled goat cheese


To Roast the Beets:

Heat oven to 400°F

Cut off the beet leaves close to the tip of the beet

Scrub beats thoroughly and wash greens for later use

Individually wrap beets in foil and place on a baking sheet

Roast for 50-60 minutes, until fork tender

Allow the beets to cool slightly, once you are able to handle the beets, the skin should slide right off

Extra beets can be stored in the fridge for up to a week!

Prepare your Greens:

Heat a saute pan over medium heat, add a tablespoon of olive oil to coat

Add your greens to the pan with salt and pepper to your liking. You can also throw in a clove or two of crushed garlic here

Saute until greens are just wilted

Assemble and Cook Quesadillas:

Heat a skillet or Griddle over medium-high heat

Lightly coat with oil to prevent sticking

Place a tortilla on the hot skillet

Add a thin layer of coat cheese, followed by a layer of greens, and a layer of beets

Place a second tortilla on the skillet and coat with a thin layer of goat cheese

Place the two layers together and cook, flipping as-needed, until the cheese is melted and the tortillas are slightly crispy.

*note: goat cheese is misleading.  It never looks like very much until it starts to melt.  You can really use it sparingly here.