Beet and Kale Quesadillas with Golden Beet Chips

My love affair with beets continues to grow and each week I always seems to find myself picking up a bunch at the farmers market. They are so hearty, yet sweet at the same time. I enjoy them roasted, boiled, sautéed, or raw. This week I also picked up this beautiful golden beet and was planning on making a variety beet salad. Unfortunately, I didn't get around to making the salad so before these went bad I came up with this recipe off the cuff.  This is the first time I've made beet quesadillas and who knew that they would be so darn delicious.  I've been wanting to make my own beet chips for a while now and I was glad I got to use the golden beet to make crispy, earthy "beet" chips!  I will definitely be making these again this weekend. 

Any fun plans this weekend? Wishing all my soulmates a fabulous weekend!

RECIPE

For The Quesadillas:

  • 3 Large Beets

  • 1 Bunch Tuscan Kale

  • Shredded Fresh Mozzarella

  • 4 Tortillas

  • 1 bunch of Parsley

  • 1 Tbsp Fresh Thyme

  • 1 Inch Piece of Ginger

  • Sea Salt & Fresh Ground Pepper

For The Beet Chips

  • 2 Golden Beets- Thinly sliced
  • 1 tsp Extra Virgin Olive Oil
  • Sea Salt

INSTRUCTIONS:

For The Quesadillas:

Wash and dry all produce. Heat a large pot of water to boil. Add beets and cook for 10 minutes. Set aside, allow to cool and begin peeling. ( You may want to use gloves so your hands do not stain). Add peeled beets, peeled ginger,  thyme, and sea salt to food processor. Blend for 30 seconds or until slightly chunky. Set aside. Heat a skillet and add about 1 tsp of olive oil. Sauté kale until wilted. Remove kale and set aside. In the same pan add the tortilla. Place the beets, kale, and mozzarella cheese on top. Season with salt and pepper. Place a second tortilla on top and cook on medium heat for 3 minutes on each side. Garnish with fresh parsley. 

For The Beet Chips

Preheat oven to 350 degrees. Thinly slice the beets with a mandoline or sharp knife. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat. Arrange beets in a single layer on baking sheet. Sprinkle with a small amount of sea salt. Bake for about 20-25 minutes until edges of beets begin to dry out.  Transfer to a wire rack; chips will crisp up as they cool.

Enjoy!