Leftover Beet and Spinach Quesadilla

I'm convinced everyone is completely underestimating beets. Three years ago I tried roasting my first ever batch and fell in love. Before then I just thought my mom was crazy for eating them out of the can. They were always just "gross" in my opinion. I don't know why. They just were.

After roasting them a few more times, I realized what I was missing. They are just so… so… YUM! Slightly sweet, meaty and completely satisfying.

I roasted a big batch for dinner last night to go along with baked ham and cauliflower.

The  boys don't go gaga over them like I do but all three ate their side of beets without convincing. Well, all except the 2-year-old who needed some coaxing, but big brother stepped up and got him to try some.

Now I have the leftovers in the fridge. At first I was thinking of a salad but it's so cold outside I really wanted something warm. So I went with what I'm calling a quesadilla.

I've made a sandwich-like creation with beets before and was really impressed with how it came out. Beets make a great filling because they really are "meaty," adding a great texture and sweet taste. This time I just added a pinch of dried rosemary to add some flavor. Last time I went with basil and balsamic. Both combinations are really yummy and I have a feeling any of your favorite herbs will work. I have a little feta in the fridge so tomorrow an oregano-beet creation may be in order.

Here's what I did today…

Ingredients

• 1 flatbread (or large tortilla)
• 1 oz mozzarella cheese, grated
• Handful of baby spinach, chopped
• About 80g of beets, chopped
• Pinch of dried rosemary

Instructions

Warm a non-stick skillet over medium heat. Lay the flatbread or tortilla down on the skillet. Sprinkle half the cheese on one side. Then top with the spinach, beets, rest of the cheese and rosemary.

Fold over and press. Cook 1-2 minutes until crunchy, then carefully flip.

Cut and admire your colorful lunch!

Oh! and pat yourself on the back for resisting the fast food lunch run. 🙂

📖 Recipe

Leftover Beet and Spinach Quesadilla

Don't know what to do with leftover beets and spinach? Try this delicious quesadilla recipe! it's the perfect meal for any time of day.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Course Main Course

Cuisine American

Servings 1 people

Calories 311 kcal

Ingredients

  

1x2x3x

• 1 flatbread or large tortilla
• 1 oz mozzarella cheese grated
• Handful of baby spinach chopped
• About 80g of beets chopped
• Pinch of dried rosemary

Instructions

 

• Warm a non-stick skillet over medium heat. Lay the flatbread or tortilla down on the skillet. Sprinkle half the cheese on one side. Then top with the spinach, beets, rest of the cheese and rosemary.
  1 flatbread, 1 oz mozzarella cheese, Handful of baby spinach, About 80g of beets, Pinch of dried rosemary
• Fold over and press. Cook 1-2 minutes until crunchy, then carefully flip.
• Cut and admire your colorful lunch!

Nutrition

Calories: 311kcalCarbohydrates: 44gProtein: 21gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 724mgPotassium: 2236mgFiber: 11gSugar: 7gVitamin A: 32131IUVitamin C: 100mgCalcium: 540mgIron: 11mg

Keyword Beets, Quesadilla, Spinach

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