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Categories: Main courses, Sides, Vegetarian

Beet green, roasted beets and goat cheese quesadillas

Beet green, roasted beets and goat cheese quesadillas
Glenn Koenig / Los Angeles Times

Many years ago, I ran into Alain Giraud, one of the best French chefs in Los Angeles, rummaging through crates of discarded vegetable greens at the Wednesday Santa Monica farmers market. This was a good decade before food waste became ... Read more

Total time: 1 hour, 15 minutes, plus cooling time | Serves 4
  • 2 bunches small beets with their greens attached (about 12)
  • Extra virgin olive oil
  • 1/4 Kosher salt
  • 1 large sprig rosemary
  • 3 cloves garlic, chopped
  • 8 (6-inch) corn tortillas
  • 11 ounces soft goat cheese, or to taste
  • Hot sauce, for serving

Step 1Heat oven to 400 degrees. Remove the greens from the beets, coarsely chop the greens and reserve.

Step 2Place the beets on a double layer of foil and drizzle over 3 tablespoons oil. Sprinkle over ¼ teaspoon salt and add the rosemary. Seal the foil around the beets, making a pouch, place on a baking sheet and bake until the beets are tender, about an hour (a knife should pierce the beets easily). Set aside until cool enough to handle, then peel and thinly slice.

Step 3In a skillet heated over medium-high heat until hot, add 2 tablespoons oil. Stir in the garlic, cooking for a minute or so until it begins to color, then add the chopped greens. Cook, stirring frequently, until the greens are wilted and the stems are tender, 10 to 15 minutes. Remove from heat and set aside.

Step 4Heat a cast iron skillet or griddle over medium-high heat until hot and coat with a thin layer of olive oil. Place a couple tortillas in the pan and top with goat cheese, beet greens and sliced beets. Top with tortillas, flattening each to spread the filling evenly.

Step 5Cook the quesadillas until the cheese is melted and the tortillas are golden, carefully flipping to cook the filling and tortillas evenly. Repeat with the remaining tortillas and filling. Halve the quesadillas and serve while warm, with hot sauce on the side.

Each serving:
Calories 571; Protein 21 grams; Carbohydrates 46 grams; Fiber 10 grams; Fat 35 grams; Saturated fat 14 grams; Cholesterol 36 mg; Sugar 17 grams; Sodium 664 mg
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