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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






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

1 quesadilla
322 calories; protein 11.6g; carbohydrates 31.9g; dietary fiber 4.3g; sugars 6.9g; fat 16.3g; saturated fat 6.3g; cholesterol 17mg; vitamin a iu 2106.7IU; vitamin c 10.1mg; folate 45.2mcg; calcium 214.3mg; iron 3.1mg; magnesium 33.4mg; potassium 359.6mg; sodium 671.8mg; thiamin 0.1mg.

1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 1/2 fat