Use every part of the vegetable in this healthy quesadilla recipe that includes the beet greens as well as the beets. Serve with a green salad topped with pepitas. Source: EatingWell Magazine, July/August 2016

Andrea Bemis




Instructions Checklist
  • To prepare crema: Whisk yogurt, lime zest, lime juice, 1/8 teaspoon chili powder and a pinch of salt in a small bowl. Set aside.

  • To prepare quesadillas: Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beet, cover and steam until fork-tender, 8 to 10 minutes. Transfer to a medium bowl and toss with chili powder, salt and pepper; lightly mash with a fork.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add beet greens (or spinach) and cook, stirring, until slightly wilted, 1 to 2 minutes. Stir the greens into the mashed beets. Wipe out the skillet.

  • Spoon about 1/3 cup of the beet mixture and a scant 1/4 cup goat cheese onto each tortilla; fold closed.

  • Using 1 1/2 teaspoons oil per batch, cook quesadillas in the skillet over medium heat, 2 at a time, until lightly browned, 3 to 4 minutes per side. Serve with the crema.


Make Ahead Tip: Refrigerate crema (Step 1) and beet mixture (Steps 2-3) separately for up to 2 days.

Nutrition Facts

322 calories; 16.3 g total fat; 6.3 g saturated fat; 17 mg cholesterol; 672 mg sodium. 360 mg potassium; 31.9 g carbohydrates; 4.3 g fiber; 7 g sugar; 11.6 g protein; 2107 IU vitamin a iu; 10 mg vitamin c; 45 mcg folate; 214 mg calcium; 3 mg iron; 33 mg magnesium;

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Rating: 2 stars
These were not that difficult to make but way more intense than any other quesadilla I ve ever made. They didn t stick together well with just the goat cheese crumbles. I would suggest using the tasty ingredients in another form maybe a salad? Read More