beet and goat cheese quesadillas with lime and yogurt

beet and goat cheese quesadillas with lime and yogurt

beet!!! If you have been reading this blog for a while now than you already know about my love affair with beets. To be honest, I became a farmer so I could eat as many beets as my little heart desires. mebeets26 We harvest hundreds of pounds of beets in the late summer and early fall. And while our bodies  take a compete beating from all of the heavy lifting, I still feel like a kid in a candy store every time I fill a crate up with our fresh beets. photo Lucky for me Taylor loves beets almost as much as I do. We both enjoy them roasted, boiled, raw, or  eaten straight out of the ground with dirt still on them. We aren't that picky when it comes to eating our favorite root vegetable. beetques!2 The first time I made beet and goat cheese quesadillas it was Valentines Day when we were living on Hutchins Farm. Nothing screams romance quite like bright pink food! Since then we have never celebrated a romantic holiday without a beet inspired recipe. Photo1 The good news is that you don't have to enjoy this meal with a lover. Grab a friend, your cat, dog, or even just a good book.  I highly recommend a glass of wine though. This meal needs to be celebrated. Dig in.

beet and goat cheese quesadillas with lime and yogurt

Prep Time: 15 mins.
Cook Time: 15 mins.
Serves: 2

Ingredients

  • 2 -3 large beets, cut into 1/2 inch pieces 
  • 1 bunch of beet greens, or swiss chard/spinach (about 3-4 cups worth of greens)
  • 1 small yellow onion, diced
  • 2 cloves of garlic, minced
  • 1/4 cup goat cheese
  • 1/4 cup mozzarella cheese, shredded
  • olive oil
  • salt and pepper
  • 4 whole wheat tortillas
  • 1/4 cup organic greek style plain yogurt
  • juice from 1 lime

Preparation

  1. Bring a large saucepan of water to a boil. Add beets and cook until fork tender. About 10 minutes. Drain and set aside.
  2. Heat a large skillet over medium heat. Add a little olive oil. Add onions and sauté for about 5 minutes. Add garlic. Stir occasionally. Stir in beet greens/chard/spinach. Turn heat to low and cook until greens are slightly wilted. Remove from pan.
  3. In a food processor or blender combine beets with a little olive oil salt and pepper. Blend until smooth.
  4. Layer the bottom half of each tortilla with beet mixture followed by greens and cheese. Place second tortilla on top. Cook in the same frying pan as the greens where cooked in over medium heat with a little more oil. Cook for about 3 minutes per side.
  5. Enjoy with plain greek yogurt with lime juice and parsley.

Notes

Use this recipe as a guide. Adjust ingredients and measurements as necessary.

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