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.

Andrea Bemis
Source: EatingWell Magazine, July/August 2016






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; protein 11.6g 23% DV; carbohydrates 31.9g 10% DV; exchange other carbs 2; dietary fiber 4.3g 17% DV; sugars 6.9g; fat 16.3g 25% DV; saturated fat 6.3g 32% DV; cholesterol 17mg 6% DV; vitamin a iu 2106.7IU 42% DV; vitamin c 10.1mg 17% DV; folate 45.2mcg 11% DV; calcium 214.3mg 21% DV; iron 3.1mg 17% DV; magnesium 33.4mg 12% DV; potassium 359.6mg 10% DV; sodium 671.8mg 27% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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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